Zucchini Garden Chowder

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 232.8

Total Fat: 15.7 g
Cholesterol: 46.9 mg
Sodium: 722.2 mg
Total Carbs: 14.8 g
Dietary Fiber: 1.0 g
Protein: 9.6 g

View full nutritional breakdown of Zucchini Garden Chowder calories by ingredient

Introduction

Delicious cheesy chowder - great way to use your garden zucchini! I like to freeze this and have it all winter long. Delicious cheesy chowder - great way to use your garden zucchini! I like to freeze this and have it all winter long.

Number of Servings: 10

Ingredients

2 medium zucchini, chopped

1 medium onion, chopped

2 tablespoons minced fresh parsley

1 tablespoon minced fresh basil

1/3 cup butter

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups water

3 chicken bouillon cubes

1 teaspoon lemon juice

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (12 ounces) light evaporated milk

1 package (10 ounces) frozen corn

1 1/2 cups shredded cheddar cheese

1/4 cup grated parmesan cheese

Pinch sugar, optional

Additional chopped parsley, optional

Directions

In a large saucepan over medium heat, saute the zucchini, onion, parsley and basil in butter until the vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add the 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.
Yield: 8-10 servings (about 2-1/2 quarts)

Number of Servings: 10

Recipe submitted by SparkPeople user SCHAUMANN1.