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Zucchini Garden Chowder

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

8-10 ServingsPrep/Total Time: 30 min.

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional

Directions

In a Dutch oven, saute the zucchini, onion, parsley and basil in
butter until vegetables are tender. Stir in the flour, salt and
pepper. Gradually stir in water. Add the bouillon and lemon juice.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover

2 of 2

Zucchini Garden Chowder (continued)

Directions (continued)

and simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Stir in sugar.
Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2
quarts).

Nutrition 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.