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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Chowder Recipe

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This recipe for Zucchini Chowder is from McKee Cooks, 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 med. zucchini, peeled and cubed
1 med. onion, chopped
2 T. minced fresh parsley
1 t. dry basil
1/3 c. butter
1/3 c. flour
1 t. salt
1/4 t. pepper
3 c. water
3 chicken bouillon cubes
1 t. lemon juice
14 oz. canned tomato juice, undrained
12 oz. cold milk, or half and half
10 oz. frozen corn
1/4 c. Parmesan cheese
2 c. shredded Cheddar cheese
Directions:
Directions:
Saute onions, parsley, basil and zucchini until tender. Stir in flour, salt and pepper. Add water, bouillon and lemon juice. Mix well. Boil, cook and stir for 2 minutes. Add tomatoes, milk and corn. Return to boil. Simmer 5 minutes. Add Parmesan. Top with Cheddar cheese when serving.

 

 

 

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