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 corn completely. Line a baking pan with foil and butter the surface. Spread corn in prepared pan. Bake in 450° oven for approximately 20 minutes, stirring halfway, until nicely golden and toasted. Remove from oven and set aside.

While the corn is roasting, prepare the 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.

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