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5 from 2 votes


Garden Zucchini Chowder soup recipe that's perfect for late summer dinners when the garden is plentiful. Lovely fresh flavors in this easy-to-make chowder.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8
Author: Butter With A Side of Bread


  • 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
  • 12 oz evaporated milk 1 can- not the tiny one
  • 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 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 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.
  • 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.