SUMMER VEGETABLE CHOWDER WITH PARMESAN CROUTONS
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Ladle chowder into bowls; serve with croutons.
Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 9 g, TransFat 1 g
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