Corn Chowder with Zucchini and Orzo

Fresh corn chowder gets a side kick with the addition of zucchini and orzo.

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Frequent flyer miles irritate me. I have been flying all over the place this year on Delta, including to Europe, and I still have not stocked up enough to be bumped up to whatever the next level is from the bottom. I sometimes think that frequent flyer mile programs are only meant for business folks who travel for their jobs. Which seems unfair since their job is paying for all of it anyway.

Speaking of frequent flyer miles, assuming it wouldn’t be as much of a pain to stock up on how about frequent driver miles? My time in the car has greatly increased as of late and I feel like there should be some compensation for it. I’d take even a free CD of my choice to keep me entertained and awake. Music provides safety.

But I digress. Let’s talk about soup. Yes soup in the middle of this hot, gross summer. For some reason when you call it “chowder” it becomes summer appropriate and sounds more appealing. This corn chowder uses corn freshly cut from the cob and there’s even a mix of zucchini and orzo to top it off. This was one batch of leftovers I didn’t mind eating for a few days in a row.

Post updated 11/18/20, photo above is the original.

CORN CHOWDER WITH ZUCCHINI AND ORZO

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Yield: 4 servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp unsalted butter*, divided
• 1 medium zucchini, medium diced
• 1/4 lb cooked whole wheat orzo
• 1 bunch scallions, white and green parts separated and thinly sliced
• 2 cups vegetable stock
• 1 cup water
• Salt and pepper
• 3 cups corn kernels (from 4 ears), cobs reserved

Directions

1. 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 scallions greens; season with salt and pepper.
2. Melt remaining 1 tablespoon butter in the same saucepan over medium-high. Add scallion whites and saute until tender, 3 minutes. Add corn kernels and cook until tender, 3 minutes. Add vegetable stock, water, and corncobs and bring to a boil. Reduce to a simmer and cook until chowder thickens slightly, about 8 minutes.
3. Remove from heat and discard cobs and season with salt and pepper. In batches, fill a blender halfway with chowder and puree to desired consistency (or use an immersion blender). Serve chowder topped with zucchini mixture.

Notes

*Or olive oil for vegan

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