Creamy Zucchini Soup
Prep Time: 15 min
Cook Time: 25 min
There’s nothing better than a warm bowl of soup when it’s chilly outside, right? I found this one online (not sure what site . . . I can’t find it now) when I searched for recipes to use the oodles of Basil that we have taking over our balcony currently. This chowder is loaded with onions, tomatoes and corn, and has a creamy, yummy taste. It’s relatively quick. I like to serve with a salad and crusty bread.
2 med zucchini, chopped
1 med onion, chopped
2 T minced fresh parsley (I just sprinkled some dried)
1 tsp dried basil (I used a handful of fresh)
1/3 cup butter or margarine (I used olive oil)
1/3 cup all-purpose flour
½ tsp pepper
3 cups water
3 chicken bouillon cubes
1 tsp lemon juice
1 can (14 ½ oz) diced tomatoes
1 can (12 oz) evaporated milk
1 package (10 oz) frozen corn (I used canned corn)
¼ cup Parmesan cheese
2 cups (8 oz) shredded Cheddar cheese
Pinch sugar, optional
Chopped parsley as garnish, optional (I didn’t use)
In a dutch oven or soup kettle ove rmedium heat, sauté the zucchini, onion, parsley ,and basil in butter until veies are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice, mix well. Bring to a boil; cook and stir for 2 minutes.
Add tomatoes, evaporated milk, and corn; bring to a boil. Reduce heat, cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in Cheddar cheese and Parmesan until melted. Add sugar and garnish with parsley if desired.
Yield: about 2 ½ quarts