Description
This creamy vegetable chowder is so cozy and comforting, and it’s loaded with a perfect balance of sweet corn, zucchini, cheese and herbs. It also takes no time to make for dinner.
Ingredients
Units
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- 6 tablespoons unsalted butter
- 2 tablespoons fresh parsley, minced
- 2 medium zucchini, chopped
- 1 medium onion, diced
- 1 teaspoon dried basil
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups water
- 2 chicken or vegetable bouillon cubes
- 1 - 14 1/2 ounce can diced tomatoes, undrained
- 1/2 teaspoon granulated sugar
- 1 - 12 ounce can evaporated milk
- 1 - 12 ounce package frozen sweet yellow corn
- 2 cups (8 ounces) cheddar cheese, freshly shredded from a bar
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- Melt the butter in a dutch oven. Add the zucchini, onion, parsley, and basil and cook over medium heat until the onions and zucchini are tender, about 10 minutes. Don’t over cook the zucchini or it will become mushy.
- Stir in the flour, salt, pepper, and one cup of the water. Stir constantly for about 2 minutes, until the rawness has time to cook out of the flour. Add the remaining water, and bouillon, and bring to a boil. Stir constantly until the mixture thickens.
- Add the tomatoes, milk, sugar and corn, and bring back to a boil. Reduce the heat, cover and simmer for about 5 minutes, or until the corn is tender.
- Remove from heat and add the cheeses, stirring until they are melted. Garnish with parsley if you prefer and serve hot.
- Refrigerate leftovers for up to 4 days.
- Freeze in a freezer safe, sealed container. When this chowder thaws, it might separate due to the milk. Reheat in a microwave or slowly over low heat, stirring constantly.