Zucchini Garden Chowder
A hearty zucchini garden chowder featuring tender vegetables, savory cheeses, and fresh herbs, perfect for a comforting meal that appeals to vegetable lovers and cheese enthusiasts alike.
Ingredients
- 2 medium zucchini, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 2 Tbsp. minced fresh parsley ⓘ
- 1 tsp. dried basil ⓘ
- 1/3 c. butter or margarine ⓘ
- 1 pkg. (10 oz.) frozen corn ⓘ
- 1/3 c. all purpose flour ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 3 c. water ⓘ
- 3 chicken bouillon cubes ⓘ
- 1 tsp. lemon juice ⓘ
- 1 (14 1/2 oz.) can diced tomatoes, undrained ⓘ
- 1 (12 oz.) can evaporated milk ⓘ
- 1/4 c. grated Parmesan cheese ⓘ
- 2 c. (8 oz.) shredded Cheddar cheese ⓘ
- pinch of sugar (optional) ⓘ
Instructions
- In a Dutch oven or soup kettle over medium heat, sauté zucchini, onion, parsley, and basil in butter until vegetables are tender.
- Stir in flour, salt, and pepper.
- Gradually stir in water. Add bouillon cubes and lemon juice.
- Mix well and bring to a boil.
- Cook and stir for 2 minutes.
- Add diced tomatoes, evaporated milk, and corn; bring to a boil.
- Reduce heat, cover, and simmer for 5 minutes or until corn is tender.
- Just before serving, stir in grated Parmesan and shredded Cheddar cheese until melted.
- Add sugar if desired and garnish with parsley.
Nutrition & Diet Analysis (per serving)
882
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).