Menu

Summer Vegetable Chowder with Parmesan Croutons

  • Save Recipe
Summer Vegetable Chowder with Parmesan Croutons
  • Prep 1 hr 10 min
  • Total 1 hr 10 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Fresh zucchini, corn, tomatoes and basil are the stars of this quick and easy chowder, but the crunchy Parmesan-crusted croutons served alongside are real scene-stealers.
Updated Apr 28, 2017

Ingredients

Chowder

  • 8 slices bacon, chopped
  • 1 medium onion, chopped
  • 1/4 cup Gold Medal™ all-purpose flour
  • 5 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 2 medium Yukon gold potatoes, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bags (10 oz each) Cascadian Farm™ frozen organic sweet corn
  • 2 medium zucchini, cut in half lengthwise, then into 1/4-inch slices crosswise
  • 2 medium tomatoes, chopped
  • 1 cup heavy whipping cream
  • 1/3 cup julienned fresh basil leaves

Croutons

  • 12 (1/2-inch) slices ciabatta bread
  • 1/4 cup butter, melted
  • 3/4 cup shredded Parmesan cheese
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat 5-quart Dutch oven over medium heat. Add bacon; cook 10 to 13 minutes, stirring occasionally, until it begins to brown. Add onion; cook about 6 minutes or until softened. Sprinkle with flour; cook and stir 1 minute.
  • 2
    Stir in broth, potatoes, salt and pepper; heat to simmering. Reduce heat to medium; cook 10 to 15 minutes or until potatoes are just tender. Stir in frozen corn, zucchini, tomatoes, whipping cream and basil; cook 10 to 14 minutes or until vegetables are tender.
  • 3
    Meanwhile, set oven control to Broil. Arrange ciabatta slices on ungreased large cookie sheet; brush both sides with melted butter. Broil with tops 6 inches from heat 1 to 2 minutes on each side or until lightly toasted. Sprinkle rounded tablespoon of Parmesan cheese on top of each slice. Broil 1 to 2 minutes or until cheese is lightly browned. Remove and place on rack to cool.
  • 4
    Ladle chowder into bowls; serve with croutons.

Tips from the Betty Crocker Kitchens

  • tip 1
    Additional julienned basil makes a nice garnish for this chowder.
  • tip 2
    To save time, you can garnish with store-bought salad croutons.

Nutrition

600 Calories, 32g Total Fat, 19g Protein, 59g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
18g
91%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
1590mg
66%
Potassium
830mg
24%
Total Carbohydrate
59g
20%
Dietary Fiber
5g
22%
Sugars
9g
Protein
19g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
  • © General Mills
© 2022 ®/TM General Mills All Rights Reserved