Oyster Corn Chowder Recipe

Step 1

Cook the orzo according to the directions on the package and set aside.

Step 2

Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan. Simmer until the leeks are tender, or about 2 minutes. Add the corn, butter, chile, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately.

Makes 4 servings.

Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12 gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium.

Rewritten by Mike Stock, 5/10/95

Use any ham, Smithfield, HoneyBaked, BlackForest, or any good tasting ham.

Use Onions as a substitute for the leeks. Use Vidalias if possible.

Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish.....

Things You'll Need

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

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