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italian chowder - steph

(1 rating)
Recipe by
Stephanie Dodd
Kansas City, MO

This chowder was served at one of my church's Lenten suppers. Great for a cold, wintry evening!

(1 rating)
prep time 10 Min
cook time 10 Min

Ingredients For italian chowder - steph

  • 3 c
    chopped zucchini
  • 3 c
    chopped onion
  • 16 oz
    diced tomatoes, drained
  • 1/3 c
    fresh parsley, chopped
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1 tsp
    basil
  • 1/4 tsp
    thyme
  • 1/2 c
    water
  • 16 oz
    corn, drained
  • 2 tsp
    lemon juice
  • 1 tsp
    tobasco sauce
  • 8
    chicken bouillon cubes
  • 2 c
    boiling water
  • 6 Tbsp
    flour
  • 2 1/2 c
    milk
  • 8 oz
    shredded sharp cheddar cheese
  • 1/4 c
    parmesan cheese
  • 1 c
    half and half
  • 6 Tbsp
    butter

How To Make italian chowder - steph

  • 1
    In 6 qt. kettle, put zucchini, onion, tomatoes, parsley, salt, pepper, basil, thyme, and 1/2 cup water. Boil 10 - 15 minutes. Vegetables should be tender but firm.
  • 2
    Reduce heat to simmer. Add corn, lemon juice, and Tobasoc sauce. Dissolve chicken bouillon cubes in boiling water and add. In separate pan, melt butter and blend in flour to make a roux. Using a whisk, gradually stir in milk. When mixture thickens, add cheddar and parmesan cheeses. Stirring constantly, add milk - cheese mixture to the vegetable pot.
  • 3
    Add cream and heat but do not boil.

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