| Oyster Corn Chowder
1 cup of Orzo Pasta
3 cups of clear Chicken Broth
1/4 cup of parsley, minced, fresh
1/2 cup of Leeks, chopped
1/4 cup of Prosciutto, minced
Salt and white pepper, to taste
1 1/2 cups of corn; fresh or frozen
2 tablespoons of butter, unsalted
2 1/2 cups of light cream (Optional)
1 pint of Maryland Oysters |
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Cook the orzo according to the directions on the package and set aside. 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, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately. Toast corn in a dry skillet to toast and brown, remove from pan. Use barley, or rice rather that Orzo. Use Onions as a substitute for the leeks. Use Vidalia's if possible. Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish. Serving Size: 4From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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