GARDEN ZUCCHINI CHOWDER

Garden Zucchini Chowder - Butter With A Side of Bread



I found a recipe for chowder that used zucchini, altered it a bit and this is the result! It’s easy to make and I love that it has spring/summer flavors. It’s perfect for a day with a nice Spring thunderstorm- which we seem to be getting a ton of lately here in Utah! If you happen to have fresh corn and tomatoes from the garden, by all means substitute fresh for canned! (I’m jealous!) Enjoy.

Garden Zucchini Chowder

  • 2 medium zucchini, diced
  • 3/4 cup diced onion (1 onion)
  • 2 14-oz cans chicken broth (about 3 1/2 cups)
  • 1/3 cup butter
  • 1/3 cup flour
  • 1/2 tsp dried sage
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp lemon juice
  • 1 14-oz can diced tomatoes, lightly drained
  • 1 can corn, lightly drained
  • 1 12-oz can evaporated milk
  • 2 cups shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper to taste

Cut 1 TBSP of butter off the stick of 1/3 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.

While the zucchini is sautéing, begin making a roux (fancy word for the thickened sauce that will be the base of the soup) 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 1/4 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. 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.

adapted from the 1998 Taste of Home cookbook

Garden Zucchini Chowder - Butter With A Side of Bread

Garden Zucchini Chowder - Butter With A Side of Bread

Garden Zucchini Chowder - Butter With A Side of Bread

Jessicasig.png

GARDEN ZUCCHINI CHOWDER
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 medium zucchini, diced
  • ¾ cup diced onion (1 onion)
  • 2 14-oz cans chicken broth (about 3½ cups)
  • ⅓ cup butter
  • ⅓ cup flour
  • ½ tsp dried sage
  • ½ tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp lemon juice
  • 1 14-oz can diced tomatoes, lightly drained
  • 1 can corn, lightly drained
  • 1 120-oz can evaporated milk
  • 2 cups shredded cheddar cheese
  • ¼ cup shredded Parmesan cheese
  • salt & pepper to taste
Instructions
  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. 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.
  3. Serve with additional cheese on top if desired.

 

8 COMMENTS

    • Hmmm- my only worry is the zucchini would get too cooked and become mush. If you made it in the crockpot, I’d say add the zucchini and the evaporated milk only for the last hour. All the other ingredients could cook on low for 6-8 hours with no problems. Let me know how it goes!

  1. This recipe looks so yummy. I was a little confused at 1 – 120oz. can evaporated milk….:) Did not know that they made them that large. LOL

LEAVE A REPLY