Oyster Corn Chowder Wip
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
orzo pasta
cooked |
*
|
| 3 | cups |
chicken broth
|
|
| ¼ | cup |
parsley leaves
minced |
|
| ½ | cup |
leeks
chopped |
|
| ¼ | cup |
prosciutto
minced |
*
|
| 1 ½ | cups |
corn
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 ½ | cups |
cream
|
|
| 1 | pint |
oysters
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
orzo pasta
cooked |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 59 | ml |
parsley leaves
minced |
|
| 118 | ml |
leeks
chopped |
|
| 59 | ml |
prosciutto
minced |
*
|
| 355 | ml |
corn
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 591 | ml |
cream
|
|
| 473 | ml |
oysters
|
*
|
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, 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 Vidalias if possible.
Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish.
