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

Zucchini Garden Chowder Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Zucchini Garden Chowder

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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."

MY REVIEW
Reviewed Aug. 10, 2013

"good considering there is a lot of zucchini

used half of cheese suggested, might try even less"

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 14, 2012

"Make this!"

MY REVIEW
Reviewed Jun. 3, 2012

"Made this 1998 and have given the recipe to many. I don't put in the cheese until I'm ready to serve it otherwise it get gummy."

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