Roasted Corn Chowder with Cukes and Zukes


Serves 6

1⁄2 c chopped onion
1⁄2 c chopped red bell pepper
1 tbsp olive oil
2 c chicken stock
1 baking potato (peeled and cubed)
3 tbsp flour
1⁄2 tsp seasoned salt
1⁄2 tsp pepper
1 1⁄2 c milk
1 seedless cucumber (cut into chunks)
1 zucchini (cut into chunks)
1⁄2 red onion (thinly sliced)
10 radishes (thinly sliced)
2 romaine hearts (finely chopped)
1⁄2 c plain yogurt
1 tbsp red wine vinegar
1 tbsp dried parsley
1 tsp dried dill
2 tsp lemon juice

Drain Libby's® Whole Kernel Sweet Corn completely. Line baking pan with foil and butter the surface. Spread Libby's® Whole Kernel Sweet Corn in prepared pan. Bake in 450 degree F oven for approximately 20 minutes, stirring halfway, until nicely golden and toasted. Remove from oven and set aside.

While Libby's® Whole Kernel Sweet Corn is roasting, prepare salad. Whisk together yogurt, vinegar, parsley, lemon juice, dill, lemon juice, and salt and pepper to taste. Combine with cukes, zukes, onion, radishes, and romaine. Cover and chill until time to serve.

Cook onion, pepper and olive oil in medium pot until tender. Stir in stock, potato, and corn. Heat to boiling and then reduce heat to a low simmer. Whisk together flour, spices, and milk in small bowl (or shake together in a lidded jar). Add to pot and stir until thick and bubbling. Serve with sour cream and crumbled bacon as optional toppings and a serving of “cukes” and “zukes.”