Oyster corn chowder #3 tdf Recipe

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Oyster corn chowder #3 tdf

Artist:	_	Yield:	4
Categories:	Cereals, Corn, Exotic, Seafood, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

1	cup	Orzo Pasta, cooked per pkg.
3	cup	Clear Chicken Broth
1/4	cup	Parsley, minced, fresh
1/2	cup	Leeks, chopped
1/4	cup	Prosciutto, minced
		Salt and white pepper, to
		-taste
1 1/2	cup	Corn, fresh or frozen
1/2	tsp	Chipotle Powder, seenote
2	tbsp	Butter, unsalted
2 1/2	cup	Light cream (Optional)
1	pint	Maryland Oysters with their
		-liquor

Procedures:

1	Cook the orzo according to the directions on the package and set aside.
2	Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan.
3	Simmer until the leeks are tender, or about 2 minutes.
4	Add the corn, butter, chile, cream and oysters with their liquor.
5	Simmer for 3 to 5 minutes longer and add the cooked orzo.
6	Stir and serve immediately.
7	Makes 4 servings.
8	Per serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12 gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium.
9	Rewritten by mike stock, 5/10/95 use any ham, smithfield, honeybaked, blackforest, or any good tasting ham.
10	Use onions as a substitute for the leeks.
11	Use vidalias if possible.
12	Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish.....