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Title: Italian Oyster Corn Chowder
Categories: Soup Seafood Vegetable
Yield: 4 Servings
| 1 | c | Orzo pasta |
| 3 | c | Clear chicken broth |
| 1/4 | c | Minced fresh parsley |
| 1/2 | c | Chopped leeks |
| 1/4 | c | Minced prosciutto |
| Salt and white pepper, to taste | ||
| 1 1/2 | c | Fresh or frozen corn |
| 2 | tb | Unsalted butter |
| 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, 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.
This recipe is from Jack Azud of Easton, MD, who finished first in the Soups and Stews category of this fall's National Oyster Cook-Off in Leonardtown, MD. For a copy of the "National Oyster Cook-Off Award- Winning Recipes" booklet that contains this recipe and other champions, send $3 to National Oyster Cookoff, P.O. Box 653, Leonardtown, MD 20650.
[The Washington Post; Nov 24, 1991]
Posted by Fred Peters.
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