Comments on: ZUCCHINI CORN CHOWDER

By: Jessica

Jessica — Tue, 28 Sep 2021 02:08:10 +0000

In reply to Nancy. What kind of cheese were you using? No idea why it wasn't melting!

By: Nancy

Nancy — Mon, 27 Sep 2021 17:24:16 +0000

I made this yesterday and added some diced carrots and some cubed baby potatoes as well. I couldn’t figure out though why all of my cheddar cheese didn’t melt, even after letting it simmer for 15 minutes. It just stayed stringy. Wonder why??? Also, it didn’t seem very thick like corn chowder. It tasted much better today, more flavorful, but needs some meat … maybe sausage??? I added some crumbled bacon today and it gave it more flavor.

By: Jessica

Jessica — Mon, 30 Aug 2021 16:50:51 +0000

In reply to Carol.

I don’t care for mushy zucchini, so if you plan to freeze the leftover soup, just be mindful that the squash softens up more once reheated. I’m not a fan of frozen zucchini, so I’m not much help, I’m sorry! (You can buy zucchini year round though, and the recipe only requires 1-2, so it’s not a huge price increase to make it when they’re not “in season.” Just a thought!

By: Carol

Carol — Mon, 30 Aug 2021 02:46:47 +0000

Can you cook & freeze leftovers? Can you freeze the zucchini & make this in the fall or winter?

By: Amy

Amy — Tue, 25 Aug 2020 17:25:48 +0000

Thank you I made it just like the recipe, our was SO good and have already shared the recipe with a friend.

By: Jessica

Jessica — Tue, 25 Aug 2020 16:57:48 +0000

In reply to Amy. You just use a 12 oz can

By: Jessica

Jessica — Tue, 25 Aug 2020 16:55:11 +0000

In reply to Diane Schoeneck. That's where common sense comes in...

By: Diane Schoeneck

Diane Schoeneck — Tue, 04 Aug 2020 23:26:31 +0000

In reply to Jessica. You didn t fix the 120 oz milk and my wife bought 10 cans!!! Aug 4, 2020

By: Amy

Amy — Mon, 03 Aug 2020 19:54:28 +0000

In reply to Jessica. It's not fixed. How much evaporated milk?