Zucchini Garden Chowder Recipe

5 24 29
Zucchini Garden Chowder Recipe
Zucchini Garden Chowder Recipe photo by Taste of Home
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Zucchini Garden Chowder Recipe

Read Reviews
5 24 29
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
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/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 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).
Originally published as Zucchini Garden Chowder in Taste of Home August/September 1997, p25

Nutritional Facts

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

  • 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).
Originally published as Zucchini Garden Chowder in Taste of Home August/September 1997, p25

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Reviews forZucchini Garden Chowder

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MY REVIEW
eldie1959 User ID: 6803304 260069
Reviewed Jan. 22, 2017

"I made this wonderful soup years ago and remember how tasty it was. And very easy to make. Would recommend it."

MY REVIEW
chefheidi18 User ID: 8210724 257871
Reviewed Dec. 9, 2016

"Really tasty. I just used 1 1/2 cups of milk instead of evaporated milk."

MY REVIEW
momof4RN User ID: 2273778 251725
Reviewed Jul. 22, 2016

"Excellent!!! I too waited to add the cheese. Will make again!"

MY REVIEW
cbenne12 User ID: 7424916 234344
Reviewed Oct. 11, 2015

"amazing soup!"

MY REVIEW
TexasCookie User ID: 4277703 221430
Reviewed Feb. 26, 2015

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

MY REVIEW
TexasR User ID: 2715154 76996
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
haymakermark User ID: 7365469 19179
Reviewed Aug. 10, 2013

"good considering there is a lot of zucchini

used half of cheese suggested, might try even less"

MY REVIEW
cathycooking User ID: 3735084 20346
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
linda20224 User ID: 2182283 15801
Reviewed Jul. 14, 2012

"Make this!"

MY REVIEW
kshea User ID: 2698812 202323
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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