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Zucchinni Corn Chowder
From Princeton Farm Fresh
<p>This is our families all time favorite summer soup. We use fresh corn, zucchini and tomatoes when in season.</p>Source: Taste Of Home (Entered by Angela Magney)
Serves: 10
Ingredients
2 med
zucchinni chopped
1 med
onion chopped
2 TBSP
minced fresh parsley and basil
1/3 cup
butter cubed
1/3 cup
all purpose flour
1 tsp
salt
1/4 tsp
pepper
3 cups
water
3 tsp
chicken bouillon granules
1 tsp
lemon juice
1 14.5 oz
can diced tomatoes
1 12 oz
can evaporated milk
10 oz
frozen corn
1/4 cup
grated parmesan cheese
2 cups
shredded cheddar cheese
Step by Step Instructions
- In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).