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Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder—it met with solid approval from all of us! —Nanette Jordan, Flint, Michigan
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Nutritional Facts 1 serving (1 cup) equals 258 calories, 16 g fat (11 g saturated fat), 55 mg cholesterol, 905 mg sodium, 18 g carbohydrate, 2 g fiber, 11 g protein.
Originally published as Zucchini Garden Chowder in Taste of Home August/September 1997, p25
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Reviewed on Jul. 14, 2012 by linda20224
Make this!
Reviewed on Jun. 03, 2012 by kshea
Made this 1998 and have given the recipe to many. I don't put in the cheese until I'm ready to serve it otherwise it get gummy.
Reviewed on Dec. 08, 2011 by chocoloco
So good! I do not use any parm cheese and less cheddar, more healthy and still so tasty.
Reviewed on Sep. 10, 2011 by troublecat
I have been making this recipe for years. I have also frozen it in individual containers for lunches.
Reviewed on Aug. 23, 2011 by Lloydann
This is the best! I make this for family gatherings and I even double the recipe and I don't ever have any leftovers!
Reviewed on Jul. 29, 2011 by clemson
P.S. I also omit the chedder cheese.
Everytime I make this recipe for company I have to make sure I have copies to hand out. This chowder is so easy to make, and so tasty and delicious. A good way to use up zucchini. I use fat free evaporated milk instead of regular evaporated milk, and last time I made it I added some fresh diced tomatoes. Also, I have substituted drained canned corn instead of frozen
Reviewed on Apr. 09, 2011 by Carole22
I have made this recipe many times. It is a hit with everyone, even a few who say they don't like zucchini.I have subsituted Italian seasoning in place of the basil and it is excellent as well. I have also used part yellow squash.I reduced the cheese - personal preference.
I have made this recipe many times. It is a hit with everyone, even a few who say they don't like zucchini.
I have subsituted Italian seasoning in place of the basil and it is excellent as well. I have also used part yellow squash.
I reduced the cheese - personal preference.
Reviewed on Jan. 25, 2011 by roxannelorae
These are some of my favorite veggies, so it was no surprise that I loved this soup. I reduced the shredded cheddar cheese to 1 cup and thought that was enough for my tastes.
Reviewed on Sep. 24, 2010 by Mrs_T
I would definitely make this again -- in fact, I have made it twice already now! Everyone enjoyed it and, as someone mentioned, it is so adaptable -- so many different veggies could go in there. I cut down a bit on the butter and also on the cheese. I can't have frozen corn, so used canned whole kernel corn one time, and cooked corn cut off the cob the other time. Both worked perfectly. Yesterday I made this soup for my 87-year-old dad. He will usually comment when something is good, but this time he said, "That soup was delicious!" My grandkids liked it too. Highly recommended!
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