Monday, April 27, 2015

Zucchini Garden Chowder

2 zucchini chopped
1 onion chopped
2 Tbsp minced parsley
1 tsp dried basil
1/3 c. butter
1/3 c. flour
1 tsp salt
1/4 tsp pepper
3 c. chicken broth
1 tsp lemon juice
1 14 oz. can diced tomatoes
1 12 oz can evaporated milk
1 10 oz package frozen corn
1 cup shredded cheddar cheese

Saute zucchini, onion, parsley, and basil in butter until tender in soup pot. Stir in Flour, salt and pepper. Gradually add chicken broth or water and lemon juice, mix well. Stir for 2 minutes and then add tomatoes, milk, and corn.  Bring to a boil, reduce heat, cover and simmer for 5 minutes. Stir in cheese until melted.

Notes: I really enjoyed this chowder. For some reason, it reminded me a little bit of the Santa Fe Chicken Soup recipe I posted several years ago, despite several obvious differences.

Source: Brittany got this recipe from her sister, Kimberly, who received it from a neighbor years ago.

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