Ingredients
6-8 chicken bouillon + 2 c. boiling water
6 c. chopped zucchini
3 c. chopped onion
16 oz. can stewed tomatoes (drain & chop)
1/3 c. fresh parsley
3 Tbsp. butter
6 Tbsp. flour
2 1/2 c. milk
1 c. half and half
1/2 lb. cheddar cheese
1/4 c. parmesan cheese
1/2 c. water
1 tsp. pepper
1 tsp. basil
2 tsp. lemon juice
1/4 tsp. Tabasco sauce
1 can corn
Notes / Directions
Add vegetables to boiling water and bouillon, and simmer until tender. Make a roux with butter
and flour. Gradually stir in milk with whisk. Add to vegetables. Add all other ingredients. If
chowder is too thick, add milk and water. If too thin, thicken with cornstarch. Can substitute any
of the following vegetables: carrots, broccoli, cauliflower, potato.
~ Kim
