Ingredients
-
2
-
1
-
2
-
1
-
3
-
1/3
-
1
-
1/4
-
3
-
3
-
-
-
-
-
Directions
Zucchini Garden Chowder, This soup is amazing, my all time favorite. I found the recipe in an old Taste of Home magazine. Sometimes I add the cheddar cheese, sometimes I don’t. It’s delicious either way., This is a delicious, light summer chowder! I did make a couple of substitutions, inspired by the abundant farm share I picked up this weekend! So, the veggies and herbs were fresh. used about half of a 3 lb zucchini.Fresh parsley and basil from the farm. A can of light coconut milk instead of the evaporated. Fresh grape tomatoes, quartered, instead of the canned, maybe 1 1/2 cups. Cut kernels off 2 ears of corn, tossed the cobs in to simmer with the soup for about 10 minutes before fishing them out. Added parmesan cheese per the recipe, but used a light 4 cheese Mexican blend also. YUMMY!, That’s where I found the recipe also. I enjoy the heartiness without the need for meat.
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Steps
|
1
Done
|
In Large Kettle Over Medium Heat, Saute Onion, Zucchini, Parsley, and Basil in Butter Until Tender. |
|
2
Done
|
Stir in Flour, Salt, and Pepper. |
|
3
Done
|
Gradually Stir in Water. |
|
4
Done
|
Add Bouillon and Lemon Juice; Mix Well. |
|
5
Done
|
Bring to a Boil; Cook and Stir For 2 Minutes. |
|
6
Done
|
Add Tomatoes, Milk, and Corn; Bring to a Boil. |
|
7
Done
|
Reduce Heat; Cover and Simmer For 5 Minutes or Until Corn Is Tender. |
|
8
Done
|
Just Before Serving, Stir in Cheeses Until Melted. |
|
9
Done
|
Add Sugar and Garnish With Parsley. |
