Oyster Corn Chowder

Course : Chowders
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 cup orzo pasta -- cooked per pkg.
3 cups clear chicken broth
1/4 cup parsley; minced -- fresh
1/2 cup leeks -- chopped
1/4 cup prosciutto -- minced
1 teaspoon salt and white pepper -- to
1 1/2 cups corn -- fresh or frozen
1/2 teaspoon chipotle powder -- see note
2 tablespoons butter -- unsalted
2 1/2 cups light cream -- (optional)
1 pint Maryland oysters with their -- liquor

Preparation / Directions:

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. Rewritten by Mike Stock, 5/10/95 Use any ham, Smithfield, Honey Baked, Black Forest, 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.....

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chowders Recipes