Using cooked rotisserie chicken, frozen corn, and sweet cherry tomatoes, you can have a summer chowder in under an hour, served in a crispy-tender zucchini boat. While bacon isn’t totally crucial in this dish, it is an ingredient packed with more potential than meets the eye: rendering it provides a salty, flavorful fat you can then brush onto your roasted zucchini and use to start your savory chowder with. Tap in a little smoky paprika and let that creamy dairy dance with tomatoes and basil for some simple, satisfying chowder magic.
Contents
Ingredients
- 2slices bacon, thinly sliced
- 4large zucchini, halved lengthwise
- Kosher salt
- Freshly ground black pepper
- 2scallions, thinly sliced
- 4cloves garlic, minced
- 3/4 tsp.smoked paprika
- 1 tsp.ground coriander
- 1/2 c.cherry tomatoes, halved
- 1 1/2 c.fresh or frozen corn
- 2 tsp.cornstarch
- 3/4 c.half-and-half
- 1 1/2 c.shredded rotisserie chicken
- 1 c.shredded white cheddar
- 1/4 c.thinly sliced basil
Directions
-
- Step 1In a large skillet over medium heat, cook bacon until golden, 6 minutes. Transfer bacon to a plate and reserve bacon fat.
- Step 2Preheat oven to 375°. Using a paring knife, score zucchini and scoop out insides, leaving a ¼”-thick border intact. Transfer zucchini boats to a large baking sheet. Brush generously with bacon fat and season with salt and pepper. Bake until just tender, about 15 minutes.
- Step 3Return skillet to medium heat and heat 2 tablespoons bacon fat. Add scallions, garlic, paprika, coriander, 1 teaspoon salt, ½ teaspoon pepper, tomatoes, and corn. Cook until tomatoes are jammy, 6 minutes. Stir in cornstarch until no lumps remain, then add half & half and bring to a simmer. Reduce heat and cook until thickened, 3 minutes. Remove from heat and stir in cheddar, shredded chicken, and basil until smooth and melty.
- Step 4Transfer zucchini boats to a 9”-x-13” baking dish and spoon chowder into zucchini. Bake until zucchini is tender and cheese is melty, 15 to 18 minutes.
- Step 5Top with bacon before serving.