Best Zucchini Garden Chowder Recipes

ZUCCHINI GARDEN CHOWDER

Steps:

• In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.

ZUCCHINI GARDEN CHOWDER

Steps:

• In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
• Stir in flour, salt, and pepper.
• Gradually stir in water.
• Add 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.

ZUCCHINI GARDEN CHOWDER RECIPE

Steps:

• Melt butter in soup pot over medium heat. Add veggies and saute until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, milk and corn. Return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving stir cheeses in until melted. Add pinch of sugar to taste and garnish with chopped parsley.

GARDEN ZUCCHINI CHOWDER

Steps:

• 1. Cut 1 TBSP of butter off the stick of ⅓ cup and heat it in a frying pan on medium. Add in the diced onions. Let them cook for a minute or two, then add the zucchini, added a few dashes of salt and pepper. Saute vegetables for about 5 minutes, then turn off the heat.
• 2. While the zucchini is sautéing, begin making a roux (fancy word for white sauce) for your chowder. Open the cans of chicken broth and have them close at hand. Melt the remaining amount of butter in a medium-sized saucepan over medium heat. Add in sage, garlic powder and parsley. When the butter begins to sizzle, add a small amount of the chicken broth (maybe ¼ cup). Let mixture heat back up, then begin adding the flour a little at a time, whisking until smooth. In alternating amounts, add more chicken broth, then flour, until all the flour is added. Add in lemon juice, tomatoes, corn and remaining chicken broth.
• 3. Increase the heat slightly (I had my stove on "6") stirring occasionally. Once mixture looks to be nearly boiling, decrease heat back to medium and add in the cheese. Whisk gently until melted. Add in evaporated milk and the zucchini/onion mixture. Simmer soup for about 10-15 minutes. Serve with additional cheese on top if desired.