zucchini garden chowder

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(Don’t judge this soup by my terrible picture!)  Fresh and light but really filling, this soup is really easy and tastes awesome!  I made a double batch and we’re pumped to have both leftovers and soup to freeze!

Zucchini Garden Chowder (adapted from Simply in Season)

  • 2 medium zucchini, chopped
  • 1 medium onion, chopped
  • 2T. olive oil
  • 1T. fresh basil, chopped (or 3t. dried basil)
Combine together in a large soup pot and saute until tender.
  • 1/3c. whole wheat flour
  • 1t. salt
  • 3c. water
  • 1t. lemon juice
Stir flour and seasonings into the veggies.  Gradually stir in water and lemon.  Bring to a boil.  Reduce heat and cook, stirring often, for 2 minutes.
  • 2c. tomatoes, chopped (I used 1 can diced tomatoes)
  • 1c. milk
  • 2c. frozen corn
Add and return to a boil.  Reduce heat.  Cover and simmer for 10-15 minutes.
  • 1/4c. parmesan cheese
Stir in cheese.  Serves 6.

3 thoughts on “zucchini garden chowder

  1. read this like 15 minutes before joel got home from lunch and totally pulled it together in time! we added sharp cheddar cheese to ours, carrots, and a side of toasted garlic and onion bagels 🙂
    thanks for the inspiration!

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