Corn Chowder

• 1 1/4 c. (8 oz.) orzo (rice-shape pasta), uncooked
• 1/4 lb. bacon, diced
• 1/2 c. chopped onion
• 1/4 c. parsley
• 1 1/2 c. frozen corn
• 4 c. milk
• 2 Tbsp. butter
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. flour
• 1 egg, beaten

1. Cook orzo according to package directions; drain.
2. In 5 quart saucepan, brown bacon; drain.
3. Add onion and parsley; cook until onion is tender but not brown.
4. Stir in 3 1/2 cup milk, orzo, butter, salt and pepper.
5. Add corn and bacon; simmer for 20 minutes.
6. While cooking, blend together flour and remaining 1/2 cup milk.
7. Stir into corn mixture; cook and stir until bubbly. Stir about 1 cup of hot mixture into the egg and return the mix to the chowder.
8. Cook over low heat for 5 minutes more.
9. Garnish with chives.

orzo, bacon, onion, parsley, frozen corn, milk, butter, salt, pepper, flour, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=413823 (may not work)