Zucchini Chowder

Name: Zucchini Chowder
Ingredients: 2 md. zucchini, chopped; 1 md. onion, chopped; 2 tbsp. fresh parsley, minced; 1 tsp. dried basil; 1/3 cup butter; margarine; 1/3 cup all-purpose flour; 1 tsp. salt; 1/4 tsp. pepper; 3 cups water; 3 chicken bouillon cubes; 1 tsp. lemon juice; 1 can (14-1/2 oz.) diced tomatoes, undrained; 1 pkg. (10 oz.) frozen corn; 1/4 cup parmesan cheese, grated; 2 cups cheddar cheese, shredded; 1 can (12 oz.) evaporated milk

17 ingredients

8 steps

Ingredients

2 md. zucchini, chopped
1 md. onion, chopped
2 tbsp. fresh parsley, minced
1 tsp. dried basil
1/3 cup butter
margarine
1/3 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
1/4 cup parmesan cheese, grated
2 cups cheddar cheese, shredded
1 can (12 oz.) evaporated milk

Directions

1

In soup kettle over medium heat, saute the zucchine, onion, parsley and basil in butter until vegetables are tender.
2

Stir in flour, salt and pepper.
3

Gradually stir in water.
4

Add the bouillon and lemon juice; mix well.
5

Bring to a boil; cook and stir for 2 minutes.
6

Add tomatoes, milk and corn; bring to boil.
7

Reduce heat; cover and simmer for 5 minutes or until corn is tender.
8

Just before serving stir in cheeses until melted.