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Zucchini Garden Chowder

2 medium zucchini -- chopped
1 medium onion -- chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 can diced tomatoes - (14 1/2 oz) -- undrained
1 can evaporated milk - (12 oz)
1 package frozen corn - (10 oz)
1/4 cup grated Parmesan cheese
2 cups shredded Cheddar cheese - (8 oz)
1 Pinch granulated sugar -- (optional)
Additional chopped parsley -- (optional)


In a Dutch oven or soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in the water. Add the bouillon and lemon juice; mix well.


Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.


Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired.


This recipe yields 10 servings (about 2 1/2 quarts).


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