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.
Tips & Substitutions
For a richer flavor, consider adding a clove of minced garlic along with the onions. If you're looking for a lighter option, you can substitute the American cheese with a reduced-fat version or a plant-based cheese alternative. Fresh herbs can also be swapped for dried; just use three times the amount of fresh to dried in the recipe.
Serving Suggestions
This chowder is delightful on its own but pairs beautifully with a crisp green salad or a slice of crusty bread for dipping. For a heartier meal, serve alongside a protein like grilled chicken or a warm bowl of Easy, Easy Chicken Casserole. A sprinkle of fresh parsley on top adds a pop of color.
Storage & Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to avoid curdling the milk. If it thickens too much, add a splash of water or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Vegetable Chowder contains roughly 1049 calories, with 23g protein, 151g carbohydrates, and 39g fat. It is an excellent source of iron (57% of the Daily Value), protein (46% of the Daily Value), and vitamin C (35% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 790mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes, fresh corn can be used instead of frozen. You will need about 2 cups of fresh corn kernels. Add them to the chowder after the mixture reaches a boil, and adjust the cooking time to ensure the corn is tender.
Is it possible to make this chowder dairy-free?
Absolutely! You can substitute the evaporated milk with coconut milk or a dairy-free cream alternative. For the cheese, look for dairy-free cheese shreds that melt well to achieve a similar creamy texture.
How can I add more protein to the chowder?
To boost the protein content, consider adding cooked shredded chicken or turkey. You can also include canned beans, such as white beans or chickpeas, which complement the flavors and add heartiness without overpowering the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).