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, rendering it provides a salty, flavorful fat you can use to make this stuffed zucchini extra delicious.
Ingreadient
- 2 slices bacon, thinly sliced
- 4 large zucchini, halved lengthwise
- Kosher salt
- Freshly ground black pepper
- 2 scallions, thinly sliced
- 4 cloves 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
Direction
- In a large skillet over medium heat, cook bacon until golden, 6 minutes. Transfer bacon to a plate and reserve bacon fat.
- Preheat 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.
- Return 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.
- Transfer 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.
- Top with bacon before serving.
