Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Corn Chowder with Zucchini and Orzo 3.6 (36) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 21, 2021 Print Rate It 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. Rate it Print