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Garden Zucchini Chowder

Garden Zucchini Chowder

5 from 1 vote
Late summer veggies shine in this thick, creamy chowder. Garden Zucchini Chowder is an easy recipe that showcases everything growing in your garden now, like zucchini, onions, corn, and tomatoes.
Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 2 medium zucchini, chopped
  • 1 medium onion, chopped
  • 2 tablespoons parsley, fresh, minced
  • 1 teaspoon basil, dried
  • 1/3 cup unsalted butter, cubed
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups water
  • 3 teaspoons chicken bouillon granules
  • 1 teaspoon lemon juice
  • 14.5 ounces diced tomatoes, undrained
  • 12 ounces evaporated milk
  • 10 ounces corn
  • 1/4 cup Parmesan cheese, grated
  • 2 cups cheddar cheese, shredded
  • 1 pinch granulated sugar, optional
  • fresh parsley, for garnish

Instructions

  • In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 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, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.
    Garden Zucchini Chowder

Equipment

  • 1 Dutch oven, or large soup pot

Notes

Note: Additional vegetables can be added to this chowder, such as shredded carrots, chopped potato, turnips, celery or yellow squash, making it even more thick and hearty.

Nutrition

Calories: 331kcalCarbohydrates: 22gProtein: 14gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 63mgSodium: 766mgPotassium: 493mgFiber: 2gSugar: 9gVitamin A: 982IUVitamin C: 19mgCalcium: 385mgIron: 1mg