Name: Garden Chowder
Yield: 6
Ingredients: 2 tbsp butter; 2 zucchini, chopped; 1 onion, chopped (or 1/2 cup green onions, chopped); 2 tbsp fresh parsley, chopped; 1 tbsp fresh basil, chopped; ⅓ cup whole wheat flour; ½ tsp fine sea salt; ½ tsp ground black pepper; 3 cups vegetable broth; 1 tsp fresh lemon juice; 2 cups tomatoes, chopped; 2 cups corn kernels removed from cob; 1 ½ cups evaporated milk; 6 cups fresh greens, such as kale or spinach, chopped (optional); 1 cup cheddar cheese, shredded; ¼ cup Parmesan cheese, grated

AuthorMaria

[cooked-sharing]

Yields6 Servings

2 tbsp butter

2 zucchini, chopped

1 onion, chopped (or 1/2 cup green onions, chopped)

2 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

⅓ cup whole wheat flour

½ tsp fine sea salt

½ tsp ground black pepper

3 cups vegetable broth

1 tsp fresh lemon juice

2 cups tomatoes, chopped

2 cups corn kernels removed from cob

1 ½ cups evaporated milk

6 cups fresh greens, such as kale or spinach, chopped (optional)

1 cup cheddar cheese, shredded

¼ cup Parmesan cheese, grated

Melt butter in a large pot over medium heat. Add zucchini, onion, parsley and basil and saute until tender, about 5 minutes.

Sprinkle flour, salt and pepper over vegetables. Stir to combine. Gradually whisk in the vegetable broth to make a smooth stock. Add lemon juice and stir once again. Bring to a boil; reduce heat to a simmer and cook, stirring often, for 2 minutes more.

Add tomatoes, corn, and evaporated milk and return to a boil. Reduce heat; cover and simmer for 5 minutes, until corn is tender. If using, stir in fresh greens until just wilted.

Add cheeses and stir until melted. Serve warm and enjoy!

(recipe originally from Simply in Season)

Note: This is a great recipe to double and freeze for later in the year when fresh vegetables are not readily available!

CategoryMain Dish, Nut-Free, Summer, Vegetarian

Ingredients