"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Zucchini Garden Chowder Recipe

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

Contributor:  
Contributor:  
Donna Kimmet
Added: Thursday, February 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium zucchini, chopped
1 medium onion, chopped
2 T. minced fresh parsley
1 tsp. dried basil
1/3 cup butter
1/3 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (12 oz.) evaporated milk
1 package (10 oz. corn)
1/4 cup grated Parmesan cheese
2 cups (8 oz.) shredded cheese

Directions:
Directions:
In a Dutch oven or kettle over medium heat, saute the zucchini, onion, parsley, and basil in butter until all is tender. Stir in flour, salt, and pepper. Gradually stir in water. Add the 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. Serve

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I had an over abundance of zucchini this year and found that my family approved of this chowder, even the ones who say they do not like zucchini !

 

 

 

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