Zucchini Garden Chowder

By dashy_65

Ingredients

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon lemon juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) evaporated milk
• 1 package (10 ounces) frozen corn
• 1/4 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded cheddar cheese
• Pinch sugar, optional
• Additional minced fresh parsley, optional

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven or soup kettle, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the 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 or until thickened.

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, add cheeses; stir until melted. Add sugar and garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).