Summer Vegetable Chowder With Parmesan Croutons Recipes

SUMMER VEGETABLE CHOWDER WITH PARMESAN CROUTONS

Steps:

• Heat 5-quart Dutch oven over medium heat. Add bacon; cook 10 to 13 minutes, stirring occasionally, until it begins to brown. Add onion; cook about 6 minutes or until softened. Sprinkle with flour; cook and stir 1 minute.
• Stir in broth, potatoes, salt and pepper; heat to simmering. Reduce heat to medium; cook 10 to 15 minutes or until potatoes are just tender. Stir in frozen corn, zucchini, tomatoes, whipping cream and basil; cook 10 to 14 minutes or until vegetables are tender.
• Meanwhile, set oven control to Broil. Arrange ciabatta slices on ungreased large cookie sheet; brush both sides with melted butter. Broil with tops 6 inches from heat 1 to 2 minutes on each side or until lightly toasted. Sprinkle rounded tablespoon of Parmesan cheese on top of each slice. Broil 1 to 2 minutes or until cheese is lightly browned. Remove and place on rack to cool.
• Ladle chowder into bowls; serve with croutons.

SUMMER CORN CHOWDER

Steps:

• Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
• Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

VEGETABLE CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
• Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

GARLIC-PARMESAN CROUTONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

PARMESAN CORN CHOWDER

Steps:

• In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.

CORNBREAD CROUTONS

Steps:

• Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer.
• Bake 8 to 10 minutes or until bottom is golden brown. Cool about 2 minutes, and cut into 1-inch squares in pan. Using spatula, separate squares.
• Bake about 5 minutes longer or until croutons are crusty and golden brown. Serve with chili.