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Zucchini Garden Chowder Recipe

Zucchini Garden Chowder Recipe photo by Taste of Home

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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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Zucchini Garden Chowder Recipe

Prep/Total Time: 30 min.

Yield: 8-10 Servings

10 20 30

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 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).

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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Reviews for Zucchini Garden Chowder

Zucchini Garden Chowder

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(11-16) of 16 reviews

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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.

Reviewed on Nov. 17, 2009 by smurfpam

Excellent is the correct descriptive.

Reviewed on Oct. 13, 2009 by Voluptuosa

We first tried this recipe when I was looking for new and different dinners to try. We LOVE this chowder! The only thing we change about the recipe is the shredded cheddar cheese. We tried it that way and the chowder was lumpy, so we use velveeta instead, it melts so nicley. It's great on the day you make it and even better as a leftover.

Reviewed on Sep. 12, 2009 by anndino

Very tasty soup and great way to help use up the gardens bounty

Reviewed on Aug. 30, 2009 by redd010904

This soup is so amazing! It has a smooth, creamy texture and I love the combination of veggies. I will definitely make this again (next weekend)!

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