Zucchini Garden Chowder
"I found this recipe in taste of homes cook book Best of Country Soups. I made half recipe but wished had made the entire recipe as it is good. Posting this recipe for some friends added 1 cup cooked chicken, chopped"
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (331.1 g)
- Calories 354.1
- Total Fat - 15.9 g
- Saturated Fat - 9.5 g
- Cholesterol - 45.3 mg
- Sodium - 645.8 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 5.5 g
- Sugars - 5.5 g
- Protein - 14.7 g
- Calcium - 363.7 mg
- Iron - 1 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In Dutch oven or soup kettle over medium heat saute zucchini, onion, parsley and basil in butter until vegetables are tender.
Step 2
Stir in flour, salt and pepper.
Step 3
Gradually stir in water. Add bouillon and lemon juice; mix well. Bring to a boil cook and stir 2 minutes.
Step 4
Add tomatoes, milk and corn; bring to a boil
Step 5
Reduce heat; cover ad simmer for 5 minutes or corn is tender.
Step 6
Just before serving stir in cheese makes 2 1/2 quarts
Tips
- Soup Kettle