- Home
- Pasta
- How To make Oyster Corn Chowder Wip
How To make 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.....
How To make Oyster Corn Chowder Wip's Videos
How To Cook Union Oyster House's Corn Bread
Disrespectful Iguana Femoral Pore Popping Video
This video of an Iguana having its femoral pore's popped may seem completely normal until you realize the animal had just been destroyed in a vet clinic.
Micheal Smith's Oysters with Spicy Tomato Ice | Chef School
Get ready to transform freshly shucked oysters into the talk of the party. Chef Michael Smith shares the tomato ice (with a kick!) recipe he uses at his award winning restaurant in PEI. This oyster garnish is easy to whip up and can keep in your freezer until the big night. When ready to serve, shave the ice onto your oysters and serve to your lucky guests. You'll see for yourself why Chef Michael calls it heaven in a half-shell!
Get the full recipe at
Subscribe for more recipes, cooking tips and Food Network Canada show content!
Find more great content from Food Network Canada:
Follow Food Network Canada on Twitter:
Like Food Network Canada on Facebook:
Follow Food Network Canada on Pinterest:
Follow Food Network Canada on Instagram:
how to cook seafood chowder soup recipe easy
Seafood Chowder a classic soup that is so tasty. In this video I'll guide you threw the process. Seafood Chowder is a great starter for a dinner party to score cooking points, or have it by it's self with yourself! Give it a try!!
Ingredients:
vegetables:
2 tbs butter
1 onion
3 celery ribs
5 potato's
water to caver
poaching liquid
2 lbs shrimp, calamari, mussels
4 cups of water
2 bay leafs
1/4 onion
soup:
1/4 cup butter
1/2 cup all purpose flour
3/4 cup heavy cream
*pinch nutmeg salt and pepper to tatse
instructions:
Get note pad, watch video take notes repeat~Enjoy!!
Thanks for watching stay tuned for cooking videos every week
Keep Calm Be Cool~B.C.Benny
Cooking in a Hurry 4th of July Trifle
Chef Maxwell has a berry-licious treat to help celebrate summertime and America's birthday!
Pro Chef Turns Canned Seafood Into 4 Meals For Under $12 | The Smart Cook | Epicurious
Chef Dan Giusti returns to show us just how much is possible with a can of seafood and some ingenuity. Watch as Dan prepares a day's worth of meals, each taking canned seafood from the mundane to something unexpectedly delicious. The best part? All 4 will cost you under $12 in total.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at
Follow Dan on Instagram at @dan.giusti and @brigaid
--
0:00 Introduction
1:01 Breakfast - Salmon Frittata
4:38 Lunch - Sardine Salad
10:53 Snack - Clams Casino Toast
16:57 Dinner - Tuna Chowder
--
Director: Rusty Ward
Editors: LJ D'Arpa, Andy Morell
Director of Photography: Ben Dewey
Producer: Tommy Werner
Assistant Producer: Asha Boston, Ness Kleino
Culinary Producer: Katie Stilo
Culinary Assistant: Biba Clark
Camera Operator: Jeremy Harris
Audio: Sean Paulsen
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Epicurious Video Team
Jonathan Wise
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
June Kim
Holly Patton
Myra Rivera
Billy Keenly
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Pro Chef Turns Canned Seafood Into 4 Meals For Under $12 | The Smart Cook | Epicurious