Check out this delicious soup we love to eat in the summer when tomatoes, corn and zucchini are ripe!
Zucchini Garden Chowder
2 tablespoons butter
Melt in soup pot over medium heat.
2 medium zucchini (chopped)
1 medium onion (chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh basil (chopped, or 1 teaspoon dried)
Add and saute until tender.
1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
3 cups water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.
3 chicken or vegetable bouillon cubes
1 teaspoon lemon juice
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.
2 cups tomatoes (chopped)
1-1/2 cups evaporated (we use 2% milk)
2 cups corn
Add and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender.
2 cups cheddar cheese (shredded)
1/4 cup Parmesan cheese (freshly grated)
Just before serving, add and stir until melted. Add a pinch of sugar to taste and garnish with chopped fresh parsley.