"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Zucchini Garden Chowder Recipe

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This recipe for Zucchini Garden Chowder, by , is from Recipes from the Heart , 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!

Lynae Winkler


2 medium zucchini, chopped
1 medium onion, chopped
2 T fresh minced parsley
1 tsp dried basil
1/3 butter or margarine
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 ounce diced tomatoes, undrained
1 can 12 ounces evaporated milk
1 package 10 ounces frozen corn
1/4 grated Parmesan cheese
2 cups or 8 ounces shredded cheddar cheese
pinch of sugar (optional)
additional chopped parsley (optional)

In a dutch oven or soup kettle over medium heat, saute zucchini, onion, parsley and basil until vegetables are 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. Add sugar and garnish with parsley if desired.

Number Of Servings:
Number Of Servings:
8-10 servings




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