Recipe of the Month


This is the perfect recipe for those cold winters’ nights. It’s hearty and filling and SUPER tasty. Thank you to my friend (and one-time boss) Dianne for sharing this favorite of hers.

Zucchini Garden Chowder

2 medium zucchini, chopped

1 medium onion, chopped

2 tbsp. Fresh parsley, minced

1 tsp. dried basil

1/3 cup butter

1/3 cup flour

1 pkg. (10 oz) frozen corn

¼ c. Parmesan cheese

2 c. shredded cheddar cheese

1 tsp. salt

¼ tsp. pepper

3 cups water

3 chicken bouillon cubes

1 tsp. lemon juice

1 can (14.5 oz) diced tomatoes

1 can evaporated milk

Over medium heat, sauté the zucchini, onion, parsley, and basil in butter until tender.

Stir in flour, salt, and pepper.

Gradually stir in water. Add the bouillon cubes and lemon juice, 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.

Just before serving, stir in cheeses until melted. Add a pinch of sugar and garnish with parsley if desired.

Makes 8-10 servings

Enjoy!

AJ

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