Search
by Ingredient

Oyster Corn Chowder

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by neha

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

1 237
CUP ML ORZO PASTA *
3 7.1E+2
CUPS ML CHICKEN BROTH
clear
¼ 59
CUP ML PARSLEY LEAVES
minced, fresh
½ 118
CUP ML LEEKS
chopped
¼ 59
CUP ML PROSCIUTTO
minced *
1 1
X X SALT AND WHITE PEPPER
to taste *
1 ½ 355
CUPS ML CORN
fresh or frozen
½ 2.5
TEASPOON ML CHIPOTLE CHILI PEPPERS *
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
2 ½ 591
CUPS ML CREAM
light
1 473
PINT ML OYSTERS
with their liquor *

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 cook immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 464 73% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 331mg 14%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 22g
Vitamin A 36% Vitamin C 20%
Calcium 16% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe