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Garden Chowder

AuthorMaria
[cooked-sharing]
Garden Chowder
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
  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
1

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

2

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.

3

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.

4

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!

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
  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

Directions

1

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

2

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.

3

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.

4

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

Garden Chowder

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