Garden Vegetable Chowder
A hearty and creamy vegetable chowder featuring zucchini, tomatoes, corn, and melted cheeses, perfect for comforting family meals and vegetable lovers alike.
Ingredients
- 1 1/2 cups zucchini or yellow crookneck squash ⓘ
- 1/3 cup margarine ⓘ
- 1 medium onion, chopped ⓘ
- 1 tablespoon onion powder ⓘ
- 2 tablespoons parsley flakes ⓘ
- 1 teaspoon basil ⓘ
- 1/3 cup flour ⓘ
- 1/4 teaspoon pepper
- 1 chicken bouillon cube ⓘ
- 1 teaspoon lemon juice ⓘ
- 3 cups water ⓘ
- 1 package frozen corn ⓘ
- 1 can evaporated milk ⓘ
- 6 medium tomatoes, seeded and chopped ⓘ
- 1 pound American cheese, shredded ⓘ
Instructions
- Cut the zucchini or yellow crookneck squash lengthwise and slice into 1/4 inch slices.
- Melt margarine in a Dutch oven over medium heat.
- Stir in the sliced squash, chopped onion or onion powder, parsley flakes, and basil. Simmer for 8 minutes.
- Stir in flour and pepper; cook until bubbly, then remove from heat.
- Stir in the chicken bouillon cube, lemon juice, and water.
- Heat the mixture, stirring constantly, until it reaches a boil.
- Add the frozen corn and heat to boiling, then simmer for 8 minutes.
- Stir in evaporated milk and chopped tomatoes.
- Heat the chowder to almost boiling, then add the shredded American cheese and sharp Cheddar cheese.
- Stir constantly until the cheese is melted and the chowder is smooth.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).