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

Zucchini Chowder Recipe

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This recipe for Zucchini Chowder, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mi Mi Spak and Delaney Upton
Added: Wednesday, September 24, 2008


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

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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