Zucchini Garden Chowder

This is straight from the "Simply in Season" Mennonite cookbook.
I usually add ground turkey, but I think cubed ham would also work nicely.
Doing the recipe as-is is also a great option.


Zucchini Garden Chowder

Serves 6-8

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,  1 t. dried)
Add and saute until tender

1/3 c flour
3/4 t. salt
1/2 t. pepper
3 c. water (or broth--chicken or vegetable)
Stir flour and seasonings into vegetables.  Gradually stir in water to make a smooth stock.

3 chicken or vegetable bouillon cubes (skip if using broth)
1 t. lemon juice
Add and mix well.  Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.

2 c. tomatoes (chopped)
1 1/2 c. evaporated milk
2 c. corn (fresh or frozen)
Add and return to boil.  Reduce heat; cover and simmer for 5 minutes until corn is tender.

2 c. cheddar cheese (shredded)
1/4 c. Parmesan cheese (freshly grated)
Just before serving, add and stir until melted.  Add a pinch of sugar to taste and garnish with chopped fresh parsley, if desired.