Zucchini Garden Chowder

READY IN: 30mins
Recipe by Sallyanne

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.

Top Review by Girle

YUMMY! I made some substitutions based on ingredients on hand and doubled the recipe overall (to feed our hungry family of 5 with a little for leftovers). Used fresh dill instead of parsley, a little cream (under a cup) instead of evaporated milk, fresh cherry tomatoes (cut in half) instead of canned, and about 1/2 cup of a blend of hard italian cheeses instead of the parmesan/cheddar combination. Our family - including young kiddos - gobbled it up! Thanks for the great recipe, Sallyanne!

Ingredients Nutrition


  1. In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
  2. Stir in flour, salt, and pepper.
  3. Gradually stir in water.
  4. Add bouillon and lemon juice; mix well.
  5. Bring to a boil; cook and stir for 2 minutes.
  6. Add tomatoes, milk, and corn; bring to a boil.
  7. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
  8. Just before serving, stir in cheeses until melted.
  9. Add sugar and garnish with parsley.

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