Corn Chowder with Zucchini and Orzo

Prep Time:
20 mins
Total Time:
30 mins

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


  • 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


  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 scallion greens; season with salt and pepper.

  2. 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.

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