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Zucchini Garden Chowder

Adapted from Simply In Season

 

2 T butter

Melt in soup pot over medium heat.

 

2 med. zucchini, chopped

1 med. onion, chopped

2 T fresh parsley, chopped

1 T fresh basil, chopped (or 1 tsp. dried)

Add and sauté until tender.

 

1/3 c. flour

¾ tsp. salt

½ tsp. pepper

3 c. chicken or vegetable broth

1 tsp. lemon juice.

Stir flour and seasonings into vegetables. Gradually stir in broth. Bring to a boil, reduce heat and cook, stirring, for 2 minutes.

 

2 c. chopped tomatoes

1 ½ c. milk or cream

1-2 c. corn, or chopped pepper, or other summer veggie

Add and simmer for 5-10 minutes, until veggies are tender.

 

2 c. cheddar cheese ( shredded)

¼ c. parmesan cheese (freshly grated)

Just before serving add and stir until melted. Garnish with fresh parsley (optional).

 

We really enjoyed this soup – Celia included, and find it very adaptable to whatever summer veggies you have on hand. It’s yummy and creamy. Good hot or room temperature or cold. - Aimee

 

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