Corn Chowder With Zucchini And Orzo Recipes
ZUCCHINI CORN CHOWDER
Steps:
- In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.
- Add chopped bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add onion, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
- Add potatoes and broth.
- Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Add zucchini and corn and heavy cream; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
- Remove half of the chowder and puree the remaining chowder with an immersion blender until smooth. Stir the remaining mixture back into the pot.
- Salt and pepper to taste. Serve garnished with fresh chopped parsley, jalapeno and a sprinkle of cayenne pepper, optional.
CORN CHOWDER WITH ZUCCHINI AND ORZO
This hearty fresh corn soup doesn't take long to make and it can be your main course.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallion greens; season with salt and pepper.
- Melt remaining 1 tablespoon butter in saucepan over medium-high. Add scallion whites and saute until tender, 3 minutes. Add corn and cook until tender, 3 minutes. Add 3 cups water and corncobs and bring to a boil; reduce to a simmer and cook until chowder thickens slightly, about 8 minutes. Discard cobs and season with salt and pepper. In batches, fill a blender halfway with chowder and puree (use caution when blending hot liquids). Serve chowder topped with zucchini mixture.
Nutrition Facts : Calories 274 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 4 g
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