This hearty fresh corn soup doesn't take long to make and it can be your main course.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

36 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
09/20/2014
Really enjoyed this recipe! Used a hand emulsifier to puree the chowder instead of a blender. Loved the creaminess and taste but the recipe could use some seasoning and/or spice. Will need to experiment next time.