How To make Oyster Corn Chowder 3 Tdf

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.....