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."
photo by trouble41
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 zucchini, chopped
- 1 onion, chopped
- 2 tablespoons fresh parsley
- 1 teaspoon dried basil
- 3 tablespoons butter
- 1⁄3 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 cups water
- 3 chicken bouillon cubes
- 1 teaspoon lemon juice
- 1 (14 ounce) can diced tomatoes
- 1 (12 ounce) can evaporated milk
- 1 cup frozen corn
- 1⁄4 cup parmesan cheese
- 2 cups cheddar cheese (optional)
- 1 pinch sugar
- additional chopped parsley
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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Reviews
-
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! -
This is wonderful. I did make a dew changes; less parsley, 3C chicken stock and 1 bouillon cube, 1/2 can of the tomatoes, I didn't want to over power the delicate flavor with tomatoes. I also added 1/4 lb of black forrest ham chopped. Really, really great!!! -
This is a delicious, light summer chowder! I did make a couple of substitutions, inspired by the abundant farm share I picked up this weekend! So, the veggies and herbs were fresh. I used about half of a 3 lb zucchini.Fresh parsley and basil from the farm. A can of light coconut milk instead of the evaporated. Fresh grape tomatoes, quartered, instead of the canned, maybe 1 1/2 cups. Cut kernels off 2 ears of corn, tossed the cobs in to simmer with the soup for about 10 minutes before fishing them out. Added parmesan cheese per the recipe, but used a light 4 cheese Mexican blend also. YUMMY! -
That's where I found the recipe also. I enjoy the heartiness without the need for meat. -
What an amazing soup, I made it just like the recipe called for, I really enjoyed it a lot
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Tweaks
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thank you for this excellent recipe!! what a delicious way to use up fresh zucchini--i also used fresh tomatoes (seeded), chopped fresh garlic, and 3 cans of broth in place of the water-- and a drained a corn (which is what i had on hand)- and i added all the parsley near the end--oh- and used more cheese-- so good!!! rich and hearty- wonderful meatless entree!! -
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!
RECIPE SUBMITTED BY
Sallyanne
United States
