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Photo: Iain Bagwell; Styling: Jan Gautro Photo by: Photo: Iain Bagwell; Styling: Jan Gautro

Corn-and-Zucchini Queso Chowder

Southern Living OCTOBER 2011

  • Yield: Makes 11 cups
  • Hands-on:40 Minutes
  • Total:1 Hour

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 potato 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.

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Corn-and-Zucchini Queso Chowder recipe

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