Originally posted June 17, 2012

Fresh Corn Chowder with Aspargus Orzo

Ingredients

2 T butter
8-12 stalks of asparagus
1/3 C chopped onion
4 oz orzo, cooked
8-10 scallions, sliced, white and green parts separated
salt and pepper
3 C corn kernels (from 4 ears), cobs reserved

4 servings

Directions

1. Melt 1 T butter and saute the asparagus until tender. Add the orzo and stir. Toss the mixture with the green parts of the scallions in a bowl. Salt and pepper to taste. Set aside.

2. Melt 1 T butter in a saucepan. Add scallion whites and chopped onion and saute until tender. Add corn and cook for 3-5 minutes, until tender. Add 3 C water and the corn cobs and bring to a boil. Reduce to a simmer and cook until the soup thickens up a bit, about 8 minutes. Discard cobs. Season the soup with salt and pepper to taste.

3. Run 1/2 of the soup through a blender or a food processor until smooth. Combine with the rest of the soup.

4. Serve chowder topped with the asparagus mixture.

40 minutes