Corn-and-Zucchini Queso Chowder

Name: Corn-and-Zucchini Queso Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 40
Cuisine: Global
Ingredients: 40 servings Toppings: chopped cooked bacon, shredded Cheddar cheese, diced red onion; 59 milliliters butter; 113 grams cup freshly shredded asadero cheese; 473 milliliters frozen whole kernel corn, thawed; 794 grams low-sodium fat-free chicken broth; 79 milliliters all-purpose flour; 2 garlic cloves, minced; 0 teaspoons ground cumin; 237 milliliters half-and-half; 1 teaspoons kosher salt; 355 milliliters milk; 237 milliliters finely chopped onion; 3 poblano peppers, seeded and finely chopped; 237 milliliters finely chopped red bell pepper; 113 grams cup freshly shredded sharp Cheddar cheese; 473 milliliters chopped zucchini

You can never have too many soup recipes, so give Corn-and-Zucchini Queso Chowder a try. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 144 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 40. A mixture of milk, butter, kernel corn, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and saut 4 to 5 minutes or until tender.

Ingredients you will need

Bell Pepper

Butter

Equipment you will use

Dutch Oven

Add corn, zucchini, and cumin, and saut 5 minutes or until tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes.

Ingredients you will need

Zucchini

Broth

Cumin

Corn

Equipment you will use

Dutch Oven

Whisk together flour and next 2 ingredients. Stir into corn mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.

Ingredients you will need

All Purpose Flour