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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowderit met with solid approval from all of us! Nanette Jordan, Flint, Michigan Ingredients:
2 medium zucchini, chopped |
1 medium onion, chopped |
2 tablespoons minced fresh parsley |
1 teaspoon dried basil |
1/3 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
3 cups water |
3 teaspoons chicken bouillon granules |
1 teaspoon lemon juice |
1 can (14-1/2 ounces) diced tomatoes, undrained |
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 |
additional minced fresh parsley, optional |
Directions:
1. 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.
2. Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
3. Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).
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