Zucchini Garden Chowder

(good for when you are sick of zucchini every other way)

2 medium zucchini
1 onion chopped
2 tbsp. minced parsley
2 tsp. dried basil
1/3 cup butter (you could use olive oil)
1/3 cup flour
1 tsp. salt (I didn’t use this as the chicken broth has salt)
¼ tsp. pepper
3 cups chicken broth
2 tsp. lemon juice
1 can diced tomatoes, undrained
1 can evaporated milk
1 pkg. Frozen corn (10 ounces)
¼ cup grated parmesan cheese
2 cups shredded cheddar cheese


In a large pan sauté zucchini, onion, parsley and basil in butter until tender. Stir in flour salt and pepper. Gradually stir in chicken broth and lemon juice. Bring to a boil and add tomatoes, milk, and corn and bring almost to a boil. Be careful to not curdle by cooking at too high of heat. Just before serving stir in cheese until melted.


***I sprinkled a little cheese in each bowl instead of putting it in the soup. Garnish with a little minced parsley.