I remember when I was younger there was this little stand down by the river that sold the sweetest, most tasty white corn on the cob every summer. Since then, I can't help but think corn is synonymous with summer. That's why I was so happy to see so many corn-inspired recipes on Pinterest and in Martha Stewart Food Magazine last month, which inspired the following recipe. Before we get to my recipe for Corn Chowder, however, how about a little corn trivia. Did you know...
- Corn is America's No. 1 field crop.
- The average corn cob has 800 kernals and 16 rows.
- The average corn farmer grows enough to feed 129 people.
- Fifty percent of corn in the US is grown in four states: Iowa, Illinois, Nebraska and Minnesota.
- Exports of corn are critical to our nation's agricultural well-being.
Effort Meter (1 to 5): 3
Delicious Meter (1 to 5): 4 Serving Suggestion: Serve with fresh baked bread garnished with olive oil and salt
Weight Watcher Points - About 5 Points for 1-1/2 Cups
Ingredients:
2TBSP of Lowfat Butter (like "I Can't Believe It's Not Butter)
1TBSP Olive Oil
1 Zucchini, diced
1-1/2 Cups Cooked Orzo Pasta
1 Bunch of Scallions, sliced julienne (separate whites and greens)
Salt and Pepper (to taste)
4 Corns on the Cob (raw), kernels removed, cobs reserved
Instructions:
In a saucepan, melt 1TBSP butter and 1TBSP Olive Oil over medium heat. Add zucchini and sautee' until crisp. Stir in orzo. Toss in bowl with scallion greens, salt and pepper. Set aside.
Melt 1TBSP of butter in saucepan over medium heat. Add scallion whites and brown. Add corn kernels and cook until tender. Add three cups of water and corn cobs and bring to a boil. Reduce temperature to a simmer until chowder thickens (about 8 - 10 minutes). Remove cobs and season with salt and pepper.
Place chowder into a blender and blend until smooth. Serve with zucchini/orzo topping and fresh Parmesan (optional).
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