Zucchini Garden Chowder Recipe - Cooking Index
Zucchini Garden Chowder Recipe - Cooking Index
For a nice fall meal, serve the Zucchini Garden Chowder with a loaf of crusty French bread and sliced fresh pears. If you still have corn and tomatoes in your garden, use those in the chowder rather than canned and frozen vegetables.
Type: Soup| 2 cups | 292g / 10oz | Zucchini - chopped (medium) |
| 1 cup | 62g / 2.2oz | Onion - chopped (medium) |
| 2 tablespoons | 30ml | Minced fresh parsley |
| 1 teaspoon | 5ml | Dried basil |
| 1/3 cup | 65g / 2.3oz | Butter or margarine |
| 1/3 cup | 20g / 0.7oz | All-purpose flour |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 3 cups | 711ml | Water |
| 3 | Chicken bouillon cubes | |
| 1 teaspoon | 5ml | Lemon juice |
| 1 | Diced tomatoes - (14 1/2 oz) - undrained | |
| 1 | Evaporated milk - (12 oz) | |
| 1 | Frozen corn - (10 oz) | |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 2 cups | 292g / 10oz | Shredded Cheddar cheese - (8 oz) |
| 1 | Granulated sugar - (optional) | |
| Additional chopped parsley - (optional) |
In a Dutch oven or soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in the water. Add the bouillon and lemon juice; mix well.
Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired.
This recipe yields 10 servings (about 2 1/2 quarts).
Source:
Susan Wolfe on the http://www.eclix.net Food BB
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.