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
Preparation
Heat 5-quart Dutch oven over medium heat. Add bacon; cook 10 to 13 minutes, stirring occasionally, until it begins to brown. Add onion; cook about 6 minutes or until softened. Sprinkle with flour; cook and stir 1 minute.
Stir in broth, potatoes, salt and pepper; heat to simmering. Reduce heat to medium; cook 10 to 15 minutes or until potatoes are just tender. Stir in frozen corn, zucchini, tomatoes, whipping cream and basil; cook 10 to 14 minutes or until vegetables are tender.
Meanwhile, set oven control to Broil. Arrange ciabatta slices on ungreased large cookie sheet; brush both sides with melted butter. Broil with tops 6 inches from heat 1 to 2 minutes on each side or until lightly toasted. Sprinkle rounded tablespoon of Parmesan cheese on top of each slice. Broil 1 to 2 minutes or until cheese is lightly browned. Remove and place on rack to cool.
Ladle chowder into bowls; serve with croutons.
