Oyster Corn Chowder Wip

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

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, 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.....