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.
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INGREDIENTS
Nutrition- 2
- 1
- 2tablespoons fresh parsley
- 1teaspoon dried basil
- 3tablespoons butter
- 1⁄3cup flour
- 1teaspoon salt
- 1⁄4teaspoon pepper
- 3cups water
- 1teaspoon lemon juice
- 1(14 ounce) can diced tomatoes
- 1(12 ounce) can evaporated milk
- 1cup frozen corn
- 1⁄4cup parmesan cheese
- 2
- 1pinch sugar
- additional chopped parsley
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DIRECTIONS
- In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
- Stir in flour, salt, and pepper.
- Gradually stir in water.
- Add bouillon and lemon juice; mix well.
- Bring to a boil; cook and stir for 2 minutes.
- Add tomatoes, 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 cheeses until melted.
- Add sugar and garnish with parsley.
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