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Zucchini Garden Chowder

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“This soup has a wonderful combination of vegetables. Zucchini, tomatoes & corn in a cheesy base, I just LOVE it! Great cool weather dish. This recipe came from "Taste of Home" or one of those same magazines. (Prep time is a guess)”
READY IN:
35mins
SERVES:
8-10
YIELD:
2 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven or soup kettle over medium heat, saute zucchini, onion, parsley and basil in butter until vegetables are tender.
  2. Stir in flour, salt and pepper.
  3. Gradually stir in water.
  4. Add the 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 if desired.

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