Originally posted July 18, 2012

Fresh Corn Chowder with Spicy Zucchini Orzo

this version makes some good changes from the already tasty first version. either of the orzos (the original asparagus/green onion or this spicy zucchini one) make a great pairing with the soup.

Ingredients

3 T butter
1 medium zucchini, chopped
1/2 large red onion, chopped
3 oz orzo, cooked
1/8 t red pepper flakes
1/4 t paprika
salt and pepper
3 C corn kernels (from 4 ears), cobs reserved
2 C water

3 servings

Directions

1. Melt 1 T butter and saute the zucchini, the red pepper and paprika, and 1/3 of the chopped red onion until tender. Add the orzo and stir. Salt and pepper to taste. Set aside.

2. Melt 2 T butter in a saucepan. Add remaining chopped onion and saute until tender. Add corn and cook for 3-5 minutes, until tender. Add 2 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 orzo mixture.

40 minutes