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zucchini chowder

(1 rating)
songchef avatar
Recipe by
Deb Crane
@songchef
Eagle, WI

Since zucchini is in abundance right now, I decided to play and came up with a creamy delicate chowder worthy or sharing. Easy and taste bud pleasing!

►
(1 rating)
yield 8 -12
method Stove Top

Ingredients For zucchini chowder

  • 2 c
    diced zucchini
  • 1
    medium onion, diced
  • 2 tsp
    chopped garlic
  • 1 Tbsp
    parsley
  • 1 tsp
    basil (or fresh basil)
  • 4 Tbsp
    unsalted butter
  • 4 Tbsp
    all-purpose flour
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 3 c
    water
  • 3
    chicken bullion cubes
  • 1 tsp
    lemon juice
  • 1 can
    (14 1/2 ounce) diced tomatoes
  • 1 can
    cream of broccoli soup (or any kind you like)
  • 10 oz
    frozen corn (or fresh left over corn)
  • shredded cheddar cheese (optional) for topping

How To Make zucchini chowder

  • 1
    In a large pot, saute zucchini and onion in the butter until tender. Add garlic and saute for another minute. Stir in the flour,salt and pepper,basil and parsley. Gradually add the water as you stir until flour is incorporated into the water.
  • 2
    Add the bullion cubes and lemon juice. Bring to a boil cook and stir for 2 minutes or until thickened.
  • 3
    Add the can of tomatoes, with the juices and the cream of broccoli soup, undiluted. Stir to blend. Add the corn and simmer until heated through. (about 5 minutes)
  • 4
    If you like, just before serving, top with grated cheddar cheese and a fresh sprig of basil. If the chowder is too thick for your liking, you can add more water.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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