Cathy’s Zucchini Chowder
Ingredients:
2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
¼ cup grated parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch of sugar (optional)
Chopped parsley, optional
Instructions:
In a soup kettle over medium heat: sauté zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon 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 or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired.
Yield: about 2 ½ quarts
