Tuesday, September 9, 2008
This is for Lindsay. The Zucchini Garden Chowder recipe in Simply in Season is truly one of my fav0rite recipes of all time for summer. This is the perfect time of year to make a huge pot of the chowder and eat it every day. I made this soup for my family at our family reunion to McCall. I let it burn and it was awful. Don't do that. Take it slow and easy, and use a heavy bottomed pot.
Zucchini Garden Chowder
melt in soup pot over med heat
2 medium zucchini (chopped)
1 medium onion (chopped)
2 T chopped fresh parsley (or 1 T dried)
1 T chopped Fresh Basil(or 2 t. dried)
(I also add a chopped yellow squash to this mixture...you can mix and match the zucchini and squash if you like)
Add and saute until tender
1/3 cup flour
3/4 t salt
1/2 t pepper
3 cups water (use stock if you prefer and omit the bouillon in the next set of steps)
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.
3 chicken or vegetable bouillon cubes
1 t. lemon juice
Add and mix well. Bring to a boil. Reduce heat and cook, stirring often for 2 minutes.
2 cups chopped tomatoes
1 1/2 cups evaporated milk
2 cups corn (I always cut this straight off the cob. You really can tell a difference and it takes about 2 cobs.)
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 (grated)
Just before serving add and stir in until melted. Add a pinch of sugar to taste and garnish with chopped fresh parsley if desired.
** I rarely put the cheese in mine. It really doesn't need it and without this is a very low fat soup. I usually just serve the cheese on the side so people can add it to their own bowl.