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. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 40 servings with 144 calories, 5g of protein, and 12g of fat each. If you have bell pepper, butter, flour, and a few other ingredients on hand, you can make it. 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