Corn Chowder and Fried Zucchini Sandwich

Name: Corn Chowder and Fried Zucchini Sandwich
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 2 cups [280 g] fresh or frozen corn; 2 cups [280 g] fresh or frozen corn; 1 garlic clove, minced; ¼ tsp dried oregano; Pinch of cayenne pepper; 2 pita breads; 2 cups [480 ml] vegetable broth; ½ cup [120 ml] milk; Hummus, sliced tomato, lettuce, and sliced red onion for serving; Hummus, sliced tomato, lettuce, and sliced red onion for serving; Hummus, sliced tomato, lettuce, and sliced red onion for serving; Hummus, sliced tomato, lettuce, and sliced red onion for serving; 1 sprig fresh basil, leaves thinly sliced; ¼ cup [35 g] all-purpose flour; ¾ cup [45 g] panko bread crumbs; 1 egg, beaten; Kosher salt and Freshly ground black pepper; One 6- in [15- cm] zucchini, cut lengthwise into ¼-in [6-mm] slices; 2 Tbsp olive oil, plus more as needed; Kosher salt and Freshly ground black pepper; ½ stalk celery, chopped; 1 onion, chopped

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Aren’t you excited to unpack the sweaters, light the fire pits, and cook up food that warms from the inside out when the weather starts to chill? This fall soup makes the most of the last gasp of corn and zucchini season. Though late-summer corn can be a little starchy for eating straight off the cob, those starches and sugars make a delicious bowl of rich, creamy chowder. And on the side, you’re going to love the crispy fried zucchini sandwich slathered with hummus.

Ingredients

Supper
Sandwich
Soup
Vegetarian
Summer
Autumn

Ingredients

Method