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Zucchini Corn Chowder

I have said this before and I will say it again, I love soup!  And while I tend to enjoy making and eating soups, stews, bisques, and chowders in the fall and winter, I have been known to make a pot of soup during the dog-days of summer.  A few weeks ago, during a particularly busy time, I was woefully unprepared to feed my family a meal that I could feel good about.  Upon perusing the pantry, the fridge, the freezer, and the produce I had on-hand, a light bulb went off and I thought back to a soup recipe that my dear friend, Trista, had shared with me--zucchini corn chowder.  Within about 30 minutes, this slightly-modified dish graced our table and I slept better knowing that my kiddos had a veggie-packed meal.  I hope you will enjoy it too!  If you wanted to add meat, I think one pound of Italian pork sausage (cooked and drained) would be a tasty addition. 

Ingredients
2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 cups of chicken stock (if using homemade, you will need to add some salt)
1 can (14.5 ounces) diced tomatoes, un-drained (you can use fresh if you have them)
1 can (12 ounces) evaporated milk (thankful that I found a can of this at the back of the pantry!)
5 ears of sweet corn (simply cut the kernels off of the cob; or use a ~10 oz bag of frozen corn)
1/4 cup freshly shredded Parmesan cheese
2 cups shredded cheddar cheese

Directions
In a stockpot over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper.

Gradually stir in the chicken stock.

Bring to a boil; cook and stir for 2 minutes.

Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender.

Just before serving, stir in cheeses until melted.  Serve with croutons (my fave for creamy soups) or crackers

Yields 8-10 servings


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