Oyster Corn Chowder

1 cup orzo pasta; cooked per pkg.
3 cup clear chicken broth
1/4 cup parsley; minced, fresh
1/2 cup leeks; chopped
1/4 cup prosciutto; minced
1 salt and white pepper, to taste
1 1/2 cup corn; fresh or frozen
2 tablespoon butter; unsalted
2 1/2 cup light cream (optional)
1 pint maryland oysters with their liquor
Cook the orzo a ccording 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 a re 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.....
Oyster Loaf
1 french bread, 12 long
1/3 cup melted butter