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Ingredients
6 Cups zucchini, chopped
3 Cups onion, chopped
1 (16 oz) Can tomatoes, drained & chopped
1/3 Cup fresh parsley, chopped
1 Teaspoon salt
1 Teaspoon coarsely ground pepper
1/2 Teaspoon sweet basil
1/8 Teaspoon thyme
1/2 Cup water
1 (16 oz) Can corn, drained
2 Teaspoons lemon juice
1/4 Teaspoon Tabasco sauce
8 Chicken bouillon cubes
2 Cups boiling water
1 Stick butter
6 Tablespoons all-purpose flour
2 1/2 Cups milk
1/2 Pound sharp cheddar cheese, grated
1/4 Cup Parmesan cheese
1 Cup half & half cream
Instructions
In a 6-quart stock pot put zucchini, onion, tomatoes, parsley, salt, pepper, basil, thyme, and 1/2-cup water. Boil for 10 to 15 minutes. Vegetables should be tender but firm. Reduce heat to simmer. Add corn, lemon juice, and Tabasco sauce. Add chicken bouillon cubes, which have been dissolved in the boiling water. In a separate pan, melt butter and blend in flour to make a roux. Using a whisk, gradually stir in milk. When mixture thickens, add cheddar and Parmesan cheeses. Stirring constantly, add milk-cheese mixture to the vegetable pot. Add cream and heat, but do not boil. More milk may be added for thinner chowder.