Corn Chowder with Parmesan Orzo and Garlic Zucchini

Part of the idea behind starting this Blog, was to use some of the farm fresh ingredients that I am surrounded by here in Mattawa. I see corn fields everywhere, so I know it’s in season… yet I drove an hour to Wal-mart to buy some for this recipe! I know that’s crazy. What’s even worse is that my husband’s family pack onions, and grow potatoes, and I often buy those things from the grocery store too. I really need to do better at finding farm fresh produce around here to cook with… it would just be so much cooler!

Anyway, since corn is in season right now, I thought I would make corn chowder–then I had the ingenious idea of putting parmesan orzo with it, and some zucchini–right out of my mother in law’s garden! (At least I did cook with something grown here in Mattawa, right!?)

This recipe is one of my new favorite summer time meals–it was quick and easy, healthy, creamy, light, and OH so delicious!! Surprisingly so, actually! If you’re looking for a simple summertime dinner, you should really give this recipe a go! I promise you won’t be disappointed!

4 Tbs unsalted butter, divided
1 medium zucchini, diced
1 cup uncooked orzo
1 cup parmesan cheese
1 14.5oz can chicken broth/stock
1 bunch of scallions, white and green parts separated and thinly sliced
salt and pepper
4 ears of corn
1 tsp minced garlic

Melt 2 Tbsp butter in a pan over medium heat. Stir in 1 cup dry orzo, and sauté until lightly browned. Stir in the chicken stock and bring to the boil. Cover, reduce heat to low and simmer for 15-20 minutes until all the liquid has been absorbed.

Meanwhile, husk the ears of corn, and slice the kernels from the cobs. Set the cobs aside for later
Melt 1 Tbsp. butter in a saucepan over medium-high heat. Add scallions and saute until tender for about 3 minutes. Add the corn kernels and cook about 3 minutes more, or until tender. Add 3 cups water and the cobs to the saucepan. Bring to a boil; reduce to a simmer and cook until chowder thickens slightly, about 8-10 minutes. Remove and discard cobs and season well with salt and pepper. In batches, fill a blender halfway with chowder and puree. 

In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the diced zucchini  with 1 tsp minced garlic and saute until tender, about 4 minutes. Stir the parmesan into the cooked orzo and season with salt and pepper to taste.

To serve, ladle the soup into bowls, and top with the orzo and zucchini. Serve with dinner rolls. 
I didn’t snap a good enough picture before my husband started chowing down on the chowder, and then I realized… he created a much better picture anyway.

I love this recipe! And I am just loving summertime too! Now I just have to find a way to get a hold of all these farm-fresh ingredients that are going to be harvested here between now and fall, and i’ll be able to produce lots more awesome recipes!!

Hope you enjoy this recipe!
<3 Sarah