Zucchini Garden Chowder Recipe
Zucchini Garden Chowder Recipe photo by Taste of Home

Zucchini Garden Chowder Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8-10 servings


  • 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

Nutritional Facts

1 cup: 258 calories, 16g fat (11g saturated fat), 55mg cholesterol, 905mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 11g protein


  1. 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.
  2. Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
  3. 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).
Originally published as Zucchini Garden Chowder in Taste of Home August/September 1997, p25

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Reviewed Oct. 11, 2015

"amazing soup!"

Reviewed Feb. 26, 2015

"Excellent soup, very flavorful and pretty simple to prepare."

Reviewed Nov. 7, 2013

"This is very good for a cool Fall day. It's great for a week night meal because it is so quick. I did use fat free evap milk and never added cheese, it was good without it."

Reviewed Aug. 10, 2013

"good considering there is a lot of zucchini

used half of cheese suggested, might try even less"

Reviewed Jul. 18, 2013

"This was quick and easy to make and very tasty. Next time I will try a can of fire roasted tomatoes for an extra kick. I also used fat free evaporated milk, omitted the cheeses, and used less butter for caloric reasons but still found it to be a yummy, rich tasting soup."

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