corn chowder with zucchini and orzo... 30 minutes

 

the goods:

 

2 tablespoons unsalted butter, divided

1 medium zucchini, diced medium

reserved cooked orzo

1 bunch scallions, white and green parts separated and thinly sliced

3 cups corn kernels (from 4 ears), cobs reserved

 

 

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 tunil tender, 3 minutes. Add 3 cups water and corncobs (I broke mine in halves) and bring to a boil; reduce to a simmer and cook until chowder thickens slightly, 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.