Zucchini Vegetable Chowder

Zucchini Vegetable Chowder is the perfect in between summer and fall meal. The cream gives you the sense of a nice fall soup, yet it is light and uses up zucchini that is still coming in.

Recipe

Ingredients

• 2 medium zucchini, chopped
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 1 tablespoon of granules or 3 cubes chicken bouillon
• onion powder, to taste
• 1 tablespoon parsley
• 1/2 teaspoon dried basil
• 1 teaspoon lemon juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) evaporated milk
• 1 cup frozen corn
• 1/4 cup grated Parmesan cheese
• 2 cups shredded cheddar cheese

Directions

• 1. In a stockpot, saute the zucchini in butter until tender.
• 2. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon, onion powder, parsley, basil, and lemon juice. Bring to a boil; cook and stir until thickened.
• 3. Add the tomatoes. Return to a boil and cook for about 10 minutes.
• 4. Add milk and corn. Return to a boil. Reduce heat; cover and simmer for 10 minutes.
• 3. Just before serving, add cheeses; stir until melted.

Looking for another yummy soup? Try Creamy Spinach & Potato Soup!

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