italian chowder - steph
(1 RATING)
This chowder was served at one of my church's Lenten suppers. Great for a cold, wintry evening!
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prep time
10 Min
cook time
10 Min
method
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yield
Ingredients
- 3 cups chopped zucchini
- 3 cups chopped onion
- 16 ounces diced tomatoes, drained
- 1/3 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon basil
- 1/4 teaspoon thyme
- 1/2 cup water
- 16 ounces corn, drained
- 2 teaspoons lemon juice
- 1 teaspoon tobasco sauce
- 8 - chicken bouillon cubes
- 2 cups boiling water
- 6 tablespoons flour
- 2 1/2 cups milk
- 8 ounces shredded sharp cheddar cheese
- 1/4 cup parmesan cheese
- 1 cup half and half
- 6 tablespoons butter
How To Make italian chowder - steph
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Step 1In 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.
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Step 2Reduce 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.
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Step 3Add cream and heat but do not boil.
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