Zucchini Chowder

By Deb Crane
@songchef

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!

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

8-12

Method:

Stove Top

Ingredients

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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(s): (14 1/2 ounce) diced tomatoes
1 can(s): 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

Step-by-Step

1In 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.
2Add the bullion cubes and lemon juice.
Bring to a boil cook and stir for 2 minutes or until thickened.
3Add 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)
4If 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.