Italian oyster corn chowder
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Italian oyster corn chowder
  Italian    Corn    Oysters    Chowder    Soups    Seafood  
Last updated 6/12/2012 1:00:56 AM. Recipe ID 24196. Report a problem with this recipe.
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      Title: Italian oyster corn chowder
 Categories: Soups, Seafood, Vegetables
      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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Recipe ID 24196 (Apr 03, 2005)

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