Zucchini Chowder Recipes

ZUCCHINI GARDEN CHOWDER

Steps:

• In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
• Stir in flour, salt, and pepper.
• Gradually stir in water.
• Add bouillon and lemon juice; mix well.
• Bring to a boil; cook and stir for 2 minutes.
• Add tomatoes, 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 cheeses until melted.
• Add sugar and garnish with parsley.

ZUCCHINI CORN CHOWDER

Steps:

• In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.
• Add chopped bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
• Add onion, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
• Add potatoes and broth.
• Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
• Add zucchini and corn and heavy cream; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
• Remove half of the chowder and puree the remaining chowder with an immersion blender until smooth. Stir the remaining mixture back into the pot.
• Salt and pepper to taste. Serve garnished with fresh chopped parsley, jalapeno and a sprinkle of cayenne pepper, optional.