Creamy zucchini soup is loaded with onions, tomatoes, and corn. It is further enriched with Cheddar cheese, Parmesan, and evaporated milk. Served with a salad and crusty bread, the chowder is hearty enough for a meal.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 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 pepper
- 3 cups water
- 3 chicken bouillon cubes
- 1 teaspoon lemon juice
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (12 ounces) evaporated milk
- 1 package (10 ounces) frozen corn
- 1/4 cup grated Parmesan cheese
- 2 cups (8 ounces) shredded Cheddar cheese
- Pinch sugar, optional
- Chopped parsley, optional
Preparation:
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 water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes.
Add tomatoes, evaporated 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 Cheddar cheese and Parmesan until melted. Add sugar and garnish with parsley if desired.
Yield: about 2-1/2 quarts
Recipe Source: Taste of Home (Reader's Digest)
Reprinted with permission.
Add tomatoes, evaporated 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 Cheddar cheese and Parmesan until melted. Add sugar and garnish with parsley if desired.
Yield: about 2-1/2 quarts
Recipe Source: Taste of Home (Reader's Digest)
Reprinted with permission.
