ZUCCHINI CHOWDER

Zucchini Chowder image

Provided by Deb Crane

Number Of Ingredients 16

2 c diced zucchini
1 medium onion, diced
2 tsp chopped garlic
1 Tbsp parsley
1 tsp basil (or fresh basil)
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
3 c water
3 chicken bullion cubes
1 tsp lemon juice
1 can(s) (14 1/2 ounce) diced tomatoes
1 can(s) cream of broccoli soup (or any kind you like)
10 oz frozen corn (or fresh left over corn)
shredded cheddar cheese (optional) for topping

Steps:

1. In a large pot, saute zucchini and onion in the butter until tender. Add garlic and saute for another minute. Stir in the flour,salt and pepper,basil and parsley. Gradually add the water as you stir until flour is incorporated into the water.
2. Add the bullion cubes and lemon juice. Bring to a boil cook and stir for 2 minutes or until thickened.
3. Add the can of tomatoes, with the juices and the cream of broccoli soup, undiluted. Stir to blend. Add the corn and simmer until heated through. (about 5 minutes)
4. If you like, just before serving, top with grated cheddar cheese and a fresh sprig of basil. If the chowder is too thick for your liking, you can add more water.