Recipe - Oyster Corn Chowder

1 cup Orzo Pasta; cooked per pkg.
3 cup Clear Chicken Broth
One fourth cup Parsley; minced, fresh
One half cup Leeks; chopped
One fourth cup Prosciutto; minced
Salt and white pepper, to
taste
1 One half cup Corn; fresh or frozen
2 tablespoon Butter; unsalted
2 One half cup 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.
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.....

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini