Corn Chowder With Zucchini And Orzo Recipes

CORN CHOWDER WITH ZUCCHINI AND ORZO

Corn Chowder with Zucchini and Orzo image

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

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 30m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 274 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 4 g

ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI

One-Pot Orzo With Tomatoes, Corn and Zucchini image

This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season's produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they've collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Lidey Heuck

Categories pastas

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1 1/2 teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
1/3 cup torn fresh basil leaves, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 1/4 cups orzo
Kernels from one ear of corn (about 1/2 cup)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
1/4 cup grated Parmesan

Steps:

Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

ZUCCHINI AND SWEET CORN CHOWDER

Zucchini and Sweet Corn Chowder image

This soup is another of my favorites, besides being delicious it is rich in nutrients especially if it is prepared with organic ingredients. Zucchinis are rich in calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin C, vitamin A and vitamin K. They are very low calorie vegetables. Zucchinis skin is an excellent source of dietary fiber and offers some protection against colon cancers. Unlike corn, fresh corn kernels have fewer calories and contain no gluten. Yellow corn kernels contain high levels of B complex, vitamin A, lutin, flavonoids among other important nutrients, and contain a moderate amount of minerals such as zinc, magnesium, copper, iron and manganese. However, corn, in line with rice, potato, etc., is one of the high glycemic index foods, limiting its authority to the main food ingredient in diabetic patients. For more information go to www.nutrition-and-you.com. Created by Rosamaria Barrientos

Provided by Rosamaria Barrientos

Categories Chowders

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

5 yellow zucchini (cut into small pieces)
2 green zucchini (cut into small pieces)
1 medium white onion (chopped)
3 garlic cloves (finely chopped)
3 celery ribs (cut into small pieces)
1 lb corn kernel (organic)
4 branches epazote (leaves)
1/2 cup half-and-half (optional)
1 serrano pepper
1/4 teaspoon turmeric powder
3 cups water
3 tablespoons oil or 3 tablespoons butter
1 tablespoon salt (to taste)

Steps:

In a casserole add oil or butter and sauté the onion, celery, and garlic, until they have a translucent color. Add corn kernels, zucchini, water and salt to taste, stir to mix all the ingredients and cover the casserole with a lid and cook for 10 more minutes or until the vegetables are soft.
Pour half of the soup in a blender add the remaining ingredients and blend. Mix all together in the casserole until everything is well combined and let the soup sit for 10 minutes over low heat. Ready to serve Buen provecho!

Nutrition Facts : Calories 147.8, Fat 5.3, SaturatedFat 0.8, Sodium 723.8, Carbohydrate 25, Fiber 4, Sugar 4.2, Protein 4.7

ZUCCHINI GARDEN CHOWDER

Zucchini Garden Chowder image

Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder-it met with solid approval from all of us! -Nanette Jordan, Flint, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 18

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional

Steps:

In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.

Nutrition Facts : Calories 258 calories, Fat 16g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 905mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

CORN AND ZUCCHINI ORZO SALAD

Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 11

Ingredients

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

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