Menu Enter a recipe name, ingredient, keyword...

Zucchini Garden Chowder


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 T butter
  • 2 medium zucchini, chopped
  • 1 medium onion, chopped
  • 2 T. fresh parsley
  • 1 T. fresh basil
  • 1/3 c. flour
  • 3/4 t. salt
  • 1/2 t. pepper
  • 3 c. water
  • 3 chicken or vegetable bouillon cubes
  • 1 t. lemon juice
  • 2 c. tomatoes
  • 1 1/2 c. evaporated milk
  • 2 c. corn
  • 2 c. cheddar cheese
  • 1/4 c. parmesan cheese



Step 1

Melt butter in soup pot over medium heat. Add veggies and saute until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, milk and corn. Return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving stir cheeses in until melted. Add pinch of sugar to taste and garnish with chopped parsley.

You'll also love

Review this recipe