Roasted Corn Chowder with Cukes and Zukes



Prep Time

20 min

Cook time

15 min


  • 1 can (29 oz.) Libby's Jumbo-Can Whole Kernel Sweet Corn, drained

  • 1/2 cup plain yogurt

  • 1 tablespoon red wine vinegar

  • 1 tablespoon dried parsley

  • 1 teaspoon dried dill

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cucumber, peeled and sliced

  • 1 zucchini, peeled and sliced

  • 1 red onion, diced (divided)

  • 10 radishes, thinly sliced

  • 2 romaine hearts, chopped

  • 1 tablespoon olive oil

  • 1 bell pepper, diced

  • 1 box (32 oz.) chicken stock

  • 2 white potato, peeled and diced

  • 3 tablespoons flour

  • 2 cups milk


1. Preheat oven 450°F. Line baking pan with foil and spray with non-stick cooking oil. Spread corn evenly. Bake 20 minutes, stirring halfway, until golden and toasted.

2. While corn is roasting, prepare salad. In mixing bowl, whisk together yogurt, vinegar, parsley, dill, lemon juice, salt and pepper. Add cucumber, zucchini, 1/2 the diced onion, radishes, and romaine. Mix until coated. Cover and chill until time to serve.

3. In large pot, heat oil over medium. Add remaining onion and bell pepper; cook 5 minutes. Stir in stock, potato, and corn. Heat to boiling and then reduce heat to a low simmer. Whisk together flour and milk in small bowl. Stir into pot. Simmer 10 minutes. Serve with sour cream and crumbled bacon as optional toppings and serving of “cukes” and “zukes.”