Categories: Corn, June2012, Soups, Summer, Zucchini

Ingredients

• 2 Tbs unsalted butter, divided
• 1 medium zucchini, diced medium
• 8 ounces cooked orzo
• 1 bunch of scallions, white and green parts separated and thinly sliced
• salt and pepper
• 3 cups corn kernels (from 4 ears), cobs reserved

Directions

1. 1) In a medium saucepan, melt 1 Tbs 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. 2) Melt remaining 1 Tbs 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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