Got more zucchini?
I bought some at a good price while we were up in the mountains last week and wished I had bought more as I contemplated all my favorite zucchini recipes. A number of years ago when I was recuperating from surgery a friend made me this soup. Rob and I both like soups and this is one of our favorites. I have never made it from frozen zucchini, but I think that would work as long as it was well drained.
Zucchini Garden Chowder
2 medium zucchini, shredded or thinly sliced
1 medium onion, coarsely chopped
1 tsp. Italian Seasoning
2 Tbsps. oil
2 Tbsps. flour
1 tsp. sugar
3 cups water
1 Tbsp. chicken soup base
1 (14 1/2 oz.) can diced tomatoes
1 (12 oz.) can evaporated skim milk
1 can corn, drained (can use frozen)
2 cups shredded yellow cheese
Fresh parsley for garnish, if desired
In a large soup kettle heat oil and saute zucchini and onion until vegetables are tender. Stir in flour, pepper, Italian Seasoning, and sugar. Gradually stir in water, chicken soup base, tomatoes, and corn. Bring to a boil. Reduce heat and simmer about 5 mins. Add evaporated milk and then heat another minute before stirring in the cheese. Garnish with parsley, if desired. Makes 8-10 servings or about 2 1/2 quarts.
Here's a picture of the shredded zucchini:
This is what the finished chowder looks like. A picture of soup does not always convey how delicious it actually is. This one is quite tasty.
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