Zucchini garden chowder

0 likes 0 comments Recipe by NCL Wellesley Cookbook

Ingredients for 8-10 servings (about 2 1/2 quarts)

2 medium zucchini, chopped
1 medium onion, chopped
2 Tbsp minced fresh parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
1/4 tsp pepper
3 cups water
3 chicken bouillon cubes
1 tsp fresh lemon juice
One 14-ounce can diced tomatoes, undrained
One 12-ounce can evaporated milk
One 10-ounce package frozen corn
1/4 cup grated parmesan cheese
2 cups shredded cheddar cheese
additional parsley for garnish

Directions

1. In a large pot over medium heat, salute the zucchini, onion, parsley, and basil in butter until veggies are tender.
Stir in flour, salt and pepper. Gradually stir in water. Add chicken bouillon and lemon juice. Mix well. Bring to a boil.
Cook and stir for two minutes.
Add tomatoes, milk and corn. Bring to a boil.
Reduce heat. Cover and simmer for 5 minutes until corn is tender.
Just before serving, stir in cheeses.
Garnish with parsley.

starters June 05, 2016 22:20

Author Mary Wall