This recipe was an Eat Cheap! contest winner a few summers ago, submitted by Rebecca Barnes of Winchester. Here’s what Rebecca says about this chowder, “This recipe is very good and uses a lot of out of garden ingredients. It’s the only soup that my family doesn’t mind eating in the summer! I usually serve it with a sandwich or bread.”
We agree. It’s a fabulous go-to recipe.
2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil (I use fresh)
1/3 cup butter or margarine
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes (I usually use chicken broth for water and cubes)
1 can (14.5 ounces) diced tomatoes, un-drained (you can use fresh if you have them)
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn (again, use fresh if you have it)
1/4 cup parmesan cheese
2 cups shredded cheddar
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 or broth. Add the bouillon (if not using broth) 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. Garnish with chopped parsley if desired.
Yields 8-10 servings or 2.5 quarts