zucchini chowder
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!
prep time
cook time
method
Stove Top
yield
8-12 serving(s)
Ingredients
- 2 cups diced zucchini
- 1 - medium onion, diced
- 2 teaspoons chopped garlic
- 1 tablespoon parsley
- 1 teaspoon basil (or fresh basil)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups water
- 3 - chicken bullion cubes
- 1 teaspoon lemon juice
- 1 can (14 1/2 ounce) diced tomatoes
- 1 can cream of broccoli soup (or any kind you like)
- 10 ounces frozen corn (or fresh left over corn)
- - shredded cheddar cheese (optional) for topping
How To Make zucchini chowder
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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.
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Step 2Add the bullion cubes and lemon juice. Bring to a boil cook and stir for 2 minutes or until thickened.
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Step 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)
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chowders
Category:
Vegetable Soup
Tag:
#Quick & Easy
Keyword:
#Onion
Keyword:
#zucchini
Keyword:
#creamy
Keyword:
#chowder
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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