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Zucchini Garden Chowder

Here's how you make Zucchini Garden Chowder
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  • Servings: 8-10
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 8-10 people.

Ingredients

The ingredients are:
  • 2 medium zucchini (chopped)
  • 1 medium onion (chopped)
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried basil
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups water
  • 9 grams chicken bouilion cubes (3 cubes)
  • 1 teaspoon lemon juice
  • 1 can (14 1/2 ounce) diced tomatoes (undrained)
  • 12 ounces evaporated milk
  • 10 ounces frozen corn
  • 1/4 cup grated Parmesan cheese
  • 8 ounces shredded cheddar cheese (2 cups)
  • Sugar, pinch (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Soup Kettle

We hope you enjoy this recipe!

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