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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini Garden Chowder Recipe

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This recipe for Zucchini Garden Chowder is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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