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Zucchini Garden Chowder

Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder—it met with solid approval from all of us! —Nanette Jordan, Flint, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings (about 2-1/2 quarts)

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 shredded cheddar cheese
  • Pinch sugar, optional
  • Additional minced fresh parsley, optional

Directions

  • In a Dutch oven, 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. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add the 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. Stir in sugar. Garnish with parsley if desired.
Nutrition Facts
1 cup: 258 calories, 16g fat (11g saturated fat), 55mg cholesterol, 905mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 11g protein.

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