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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 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!
Reviewed on Aug. 22, 2010 by skipbell
this was a great recipe will definitely make again even the fussiest eaters in my home ate it and rated it a keeper
Reviewed on Feb. 03, 2010 by kka3
One of my favorite soup recipes. I usually add a can of corn, rather than the frozen corn, and throw in some extra yellow squash. I love how easy it is to adapt this recipe.
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