Categories: Soups/stews, Seafood, Vegetables 
      Yield: 4 servings 
  
      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 
    1/2 ts Chipotle Powder; seenote 
      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, chile, 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. 
    Rewritten by Mike Stock, 5/10/95 
    Use any ham, Smithfield, HoneyBaked, BlackForest, or any good 
  tasting ham. 
    Use Onions as a substitute for the leeks. Use Vidalias if possible. 
    Replace oysters with shrimp, scallops, shark, octopus rings, or any 
  firm fish.....