Oyster corn chowder#3 tdf

 
                        Oyster Corn Chowder  #3 TDF
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups/stews                      Seafood
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Orzo Pasta -- cooked per pkg.
    3       c            Clear Chicken Broth
      1/4   c            Parsley -- minced, fresh
      1/2   c            Leeks -- chopped
      1/4   c            Prosciutto -- minced
                         Salt and white pepper, to
                         -taste
    1 1/2   c            Corn -- fresh or frozen
      1/2   ts           Chipotle Powder -- seenote
    2       tb           Butter -- unsalted
    2 1/2   c            Light cream (Optional)
    1       pt           Maryland Oysters with their
                         -liquor
 
     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, 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.....
  
 
 
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