GARDEN ZUCCHINI CHOWDER
This recipe has everything I love and the chowder is very healthy for you. In place of the zucchini when i make this I will try cucumbers as well, to save some money. The recipe and photo *** From Website - Butter With A Side of Bread,com
Provided by Eileen Hineline
Categories Vegetable Soup
Time 40m
Number Of Ingredients 14
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.
ZUCCHINI CHOWDER
Since zucchini is in abundance right now, I decided to play and came up with a creamy delicate chowder worthy or sharing. Easy and taste bud pleasing!
Provided by Deb Crane
Categories Chowders
Number Of Ingredients 16
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.
ZUCCHINI GARDEN CHOWDER
This soup is amazing, my all time favorite. I found the recipe in an old Taste of Home magazine. Sometimes I add the cheddar cheese, sometimes I don't. It's delicious either way.
Provided by Sallyanne
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
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
This soup has a wonderful combination of vegetables. Zucchini, tomatoes & corn in a cheesy base, I just LOVE it! Great cool weather dish. This recipe came from "Taste of Home" or one of those same magazines. (Prep time is a guess)
Provided by Anissa
Categories Chowders
Time 35m
Yield 2 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a Dutch oven or soup kettle over medium heat, saute zucchini, onion, parsley and basil in butter until vegetables are tender.
- Stir in flour, salt and pepper.
- Gradually stir in water.
- Add the 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 if desired.
Nutrition Facts : Calories 334.1, Fat 21.9, SaturatedFat 13.4, Cholesterol 65.3, Sodium 1012.6, Carbohydrate 22.9, Fiber 2.5, Sugar 3.8, Protein 14.2
ZUCCHINI GARDEN CHOWDER RECIPE
Provided by á-100
Number Of Ingredients 16
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 VEGETABLE CHOWDER
This creamy blend is chock-full of savory ingredients straight from the garden. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted.
Nutrition Facts : Calories 308 calories, Fat 20g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1083mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
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