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Zucchini Garden Chowder Recipe

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This recipe for Zucchini Garden Chowder, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anita Gonzalez-Cisneros
Added: Monday, September 5, 2005


2 medium zucchini chopped
2 medium onions chopped
1 tbsp. dried basil (or fresh)
2 tbsp. minced fresh parsley
1/3 cup butter
1/3 cup flour
1 tbsp. salt
1/4 tsp, pepper
3 cups water
3 bullion cubes
1 tsp. lemon juice
3 can diced tomatoes (undrained)
1 can evaporated milk
1 pkg. frozen corn (10 oz)
1/4 cup Parmesan cheese
2 cups (8 oz) grated cheddar cheese
pinch sugar

In a Dutch oven (or heavy sauce pan) over medium heat, sauté zucchini, onion, parsley, basil in the butter. Stir in flour, salt and pepper. Gradually stir in water. Add bullion and lemon juice and bring to a boil for 2 minutes. Add tomatoes, milk and corn and bring to a boil. Lower heat and simmer for 5 minutes. Before serving stir in cheeses and sugar.

Personal Notes:
Personal Notes:
This is a hearty, rich soup that will be a crowd favorite. Guests go back again and again!




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