Zucchini Garden Chowder

Melt in soup pot over medium heat 2 tablespoons butter or margarine.

Add and saute until tender:
2 medium zucchini (chopped)
1 medium onion (chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh basil (chopped)

Stir into vegetables:
1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper

Gradually stir in 3 cups water to make a smooth stock.
Add and mix well 3 chicken or vegetable bouillon cubes and 1 teaspoon lemon juice.  Bring to a boil, reduce heat and cook, stirring often, for 2 minutes.

2 cups tomatoes (chopped)
1 1/2 cups evaporated milk
2 cups corn
Return to a boil.  Reduce heat; cover and simmer for 5 minutes until corn is tender.  Just before serving, add 2 cups cheddar cheese and 1/2 cup Parmesan cheese.  Stir until melted.

From Simply in Season

This entry was posted in soups, summer squash/zucchini. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s