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Zucchini Garden Chowder

 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).
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.