Monday, July 23, 2007

Zucchini Garden Chowder

Serving Size : 8
Categories : Soup/Stew

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

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

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