"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Garden Chowder Recipe

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This recipe for Zucchini Garden Chowder, by , is from The LaGuire/Putney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa Erickson
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 med. zucchini-chopped
1 med onion, diced
2 TBS. minced parsley
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1/3 cup butter
1/3 cup flour
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
1 15 oz can diced tomatoes
1 15 oz. can evaporated milk
1 pkg. frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese

Saute zucchini and onion. Melt butter and stir in flour. Add water and spices. Add bouillon and lemon juice and bring to a boil. Add vegetables and bring to boil. Turn to low and when cooled a bit, add milk. Cover and let simmer. Just before serving stir in cheeses until melted.

This is a soup you could add other veggies to as well as a bit of sugar to cut the tomato, if desired.

Directions:
Directions:
Saute zucchini and onion. Melt butter and stir in flour. Add water and spices. Add bouillon and lemon juice and bring to a boil. Add vegetables and bring to boil. Turn to low and when cooled a bit, add milk. Cover and let simmer. Just before serving stir in cheeses until melted.

This is a soup you could add other veggies to as well as a bit of sugar to cut the tomato, if desired.

Personal Notes:
Personal Notes:
This is a favorite at our church potluck dinners and we are so grateful to Jan LaCourse for contributing this recipe to this cookbook. Thanks Jan!

 

 

 

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