Corn-and-Zucchini Queso Chowder

Corn-and-Zucchini Queso Chowder Recipe
Photo: Iain Bagwell; Styling: Jan Gautro

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hours

Ingredients

1/4 cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
2 cups frozen whole kernel corn, thawed
2 cups chopped zucchini
1/4 teaspoon ground cumin
2 (14-oz.) cans low-sodium fat-free chicken broth
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese*
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
1/2 teaspoon kosher salt
Toppings: chopped cooked bacon, shredded Cheddar cheese, diced red onion

Preparation

1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add corn, zucchini, and cumin, and sauté 5 minutes or until tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes.

2. Whisk together flour and next 2 ingredients. Stir into corn mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.

3. Add asadero cheese, 1 cup shredded Cheddar cheese, and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

*Monterey Jack cheese may be substituted.

Note:

October 2011
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