Zucchini Garden Chowder Recipe
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
- 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
- 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).
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.
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