Italian oyster corn chowder

1. Cook the orzo according to the directions on the package and set aside.
2. Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan. Simmeri until the leeks are tender, or about 2 minutes.
3. Add the corn, butter, cream and oysters with their liquor.
4. Simmer for 3 to 5 minutes longer and add the cooked orzo.
5. Stiri and serve immediately.
6. Makes 4 servings.
7. Per serving: 337 calories, 21 gm protein, 38 gm carbohydrates 12 gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium.
8. 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.
9. [the washington post; nov 24, 1991].