Summer Vegetable Chowder with Parmesan Croutons Recipe
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.
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Cooking tools:
- Stockpot
- Skillet
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Grater
- Oven
- Stove
- Colander
- Mixing bowl
- Ladle
- Kitchen towel
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
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