Italian Chowder - Steph Recipe

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Italian Chowder - Steph

Stephanie Dodd

By
@skeen

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


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Prep:

10 Min

Cook:

10 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chowders