Summer Vegetable Chowder with Parmesan Croutons

Name: Summer Vegetable Chowder with Parmesan Croutons
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 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; 12 (1/2-inch) slices ciabatta bread; 1/4 cup butter, melted; 3/4 cup shredded Parmesan cheese

(8)

2 Questions

Write a Review
Ask a Question

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.

By Betty Crocker Kitchens

Updated Apr 28, 2017

Save
Shop
Share
Keep Screen On

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

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

*Percent Daily Values are based on a 2,000 calorie diet.

Weekly Whisks