Zucchini Garden Chowder

8-10
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"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 recipe yields 8-10 servings
OK

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 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 & Variations


  • Soup Kettle

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