Corn Chowder - cooking recipe

Ingredients

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

Preparation

Cook orzo according to package directions; drain.
In 5 quart saucepan, brown bacon; drain.
Add onion and parsley; cook until onion is tender but not brown.
Stir in 3 1/2 cup milk, orzo, butter, salt and pepper.
Add corn and bacon; simmer for 20 minutes.
While cooking, blend together flour and remaining 1/2 cup milk.
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.
Cook over low heat for 5 minutes more.
Garnish with chives.