Zucchini Garden Chowder
Adapted from Simply In Season
2 T butter
Melt in soup pot over medium heat.
2 med. zucchini, chopped
1 med. onion, chopped
2 T fresh parsley, chopped
1 T fresh basil, chopped (or 1 tsp. dried)
Add and sauté until tender.
1/3 c. flour
¾ tsp. salt
½ tsp. pepper
3 c. chicken or vegetable broth
1 tsp. lemon juice.
Stir flour and seasonings into vegetables. Gradually stir in broth. Bring to a boil, reduce heat and cook, stirring, for 2 minutes.
2 c. chopped tomatoes
1 ½ c. milk or cream
1-2 c. corn, or chopped pepper, or other summer veggie
Add and simmer for 5-10 minutes, until veggies are tender.
2 c. cheddar cheese ( shredded)
¼ c. parmesan cheese (freshly grated)
Just before serving add and stir until melted. Garnish with fresh parsley (optional).
We really enjoyed this soup – Celia included, and find it very adaptable to whatever summer veggies you have on hand. It’s yummy and creamy. Good hot or room temperature or cold. - Aimee