(From Everyday Food Magazine, July 2012 Issue)
2 Tbsp unsalted butter, divided
1 medium zucchini, diced
4 oz. cooked orzo
1 bunch of scallions, white & green parts separated & thinly sliced
salt & pepper to taste
3 C corn kernels (from approx. 4 ears of corn), with cobs reserved
1. In a medium saucepan, melt 1 Tbsp of butter over medium-high heat. Add zucchini, and sauté until crisp-tender, about 4 minutes. Stir in the orzo, and heat through. Transfer to a bowl, tossing with scallion greens, and seasoning with salt & pepper.
2. Melt the other Tbsp of butter in the same saucepan, also over medium-high heat. Add scallion whites, and sauté 3 minutes or until tender. Add the corn and cook until tender, 3-4 minutes. Add 3 C of water and corncobs, bringing to a boil. Reduce to simmering and cook until chowder thickens slightly, about 8-10 minutes. Discard cobs, and season with salt & pepper. In batches, carefully puree the soup until smooth. Serve topped with zucchini and orzo mixture.