Photo: Iain Bagwell; Styling: Jan Gautro
Hands-on Time
40 Mins
Total Time
1 Hour
Makes 11 cups

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

*Monterey Jack cheese may be substituted.

Ratings & Reviews

ADDChef's Review

September 26, 2013
This is similar to a recipe I use from a zucchini cookbook so I tried it out to compare. It looks like they forgot to add the potato to the ingredients. Chowder is not chowder w/out potato. Also they mention stirring into the "potato mixture" in the directions. So i added a couple baking potatoes. Used whole milk for all the cream/milk (why buy both those when you're essentially getting a whole milk mix in the end?). Great with sliced green onions, pickled jalapeno and/or cilantro on top. This is a good recipe comparable to the one I have and I like the poblano pepper in it. Used half the butter as it seemed excessive and rice flour cause I can't eat wheat.

Gakhairball's Review

December 23, 2012

samyers828's Review

November 02, 2012

tara31's Review

September 16, 2012

xpuhas's Review

January 01, 2012