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Summer Vegetable Chowder with Parmesan Croutons

Betty Crocker Kitchens
  • 70 minutes
  • Serves 6

INGREDIENTS

8

slices Bacon

1/3 cup

Basil, fresh leaves

1

Onion, medium

2

Tomatoes, medium

2

Yukon gold potatoes, medium

2

Zucchini, medium

5 cups

Progresso chicken broth

1/4 cup

Gold medal all-purpose flour

1/4 tsp

Pepper

1/2 tsp

Salt

1

12 (1/2-inch) slices Ciabatta bread

1/4 cup

Butter

1 cup

Heavy whipping cream

3/4 cup

Parmesan cheese

2

bags (10 oz each) cascadian farm™ frozen organic sweet corn