Monday, September 28, 2015

Zucchini Garden Chowder

I was more excited to make this soup using vegetables we'd grown than I was to eat the soup!  And the soup was very tasty.  I know for many of you, growing and eating your own vegetables is a normal thing.  I, on the other hand, have never been great at keeping anything but children alive, so I am still marveling that we are actually enjoying meals made with produce brought in from our garden!  This chowder, taken from Simply in Season, was simple, full of flavor and had some good texture (as long as you don't let the zucchini get too soft before adding other veggies).

2 Tbsp butter
2 medium zucchini, chopped
1 medium onion, chopped
2 Tbsp fresh parsley, chopped; or 1 heaping tsp dried
1 Tbsp fresh basil, chopped; or 1 tsp dried
1/3 cup flour
3/4 tsp salt
1/2 pepper
3 cups chicken or vegetable broth
1 tsp lemon juice
2 cups chopped tomatoes
1 1/2 cups evaporated milk (a 12 oz. can)
2 cups corn
2 cups cheddar cheese, grated
1/4 cup Parmesan cheese, grated

Melt butter in soup pot over medium heat.  Add zucchini, onion, parsley, and basil.  Saute until tender.  Then stir flour and seasonings into vegetables.  Gradually stir in broth to make a stock.

Add lemon juice and bring to a boil.  Reduce heat and cook, stirring often, for 2 minutes.  

Add tomatoes, evaporated milk and corn.  Return to a boil then reduce heat, cover, and simmer for 5 minutes or until corn is tender.

Just before serving add cheese and stir until melted.  Add a pinch of sugar to taste and garnish with fresh parsley (optional).

1 comment:

  1. When looking up recipes for our meal swap I was searching to see if you had made one of my favorite mexican zucchini soups. I had to laugh when I saw that you posted this recipe twice (with different pictures) a few years apart. Your 2015 picture is the best ;)


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