It is finally to the point in the season that I have to grab a sweater when I let my pup out in the morning! I think I will forever be that typical girl from the south who gets way too excited about this chilly weather, leaves changing, and the first snow fall.
So, to celebrate this chilly weather, I am including my favorite fall recipe. I cannot claim this tasty chowder as mine. A sweet dietitian that I work with let me borrow her Simply In Season cookbook (which you should check out next time you go to Barnes and Noble… it’s great) and I have been hooked on this soup ever since. It’s really pretty simple, full of fresh nutrients, and makes good leftovers too!
If you try it, let me know what you think!! Enjoy!
Zucchini Garden Chowder
2 Tablespoons butter
(Melt in soup pot over medium heat)
- 1 Medium onion (Chopped)
- 2 Medium zucchini (Chopped as desired)
- 2 Tablespoons fresh parsley (Chopped)
- 1 Tablespoon fresh basil (Chopped, or 1 teaspoon dried)
Add Onions, Zucchini, Parsley, Basil and sauté until smooth
- 1/3 Cup flour
- ¾ teaspoon salt
- 3 Cups water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.
- 3 Chicken or vegetable bouillon cubes
- 1 Teaspoon lemon juice
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.
- 2 Cups chopped tomatoes
- 1.5 Cups evaporated fat free milk
- 2 Cups fresh or frozen corn
Add and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender
- 2 Cups cheddar cheese (shredded)
- ¼ Cup Parmesan cheese
Just before serving, add and stir until melted. Add a pinch of sugar to taste and garnish with fresh chopped parsley.