Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Corn Chowder with Zucchini and Orzo 3.6 (36) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 21, 2021 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 4 This hearty fresh corn soup doesn't take long to make and it can be your main course. Ingredients 2 tablespoons unsalted butter, divided 1 medium zucchini, diced medium Reserved cooked orzo 1 bunch scallions, white and green parts separated and thinly sliced Salt and pepper 3 cups corn kernels (from 4 ears), cobs reserved Directions 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. Print