Zucchini Chowder Food

ZUCCHINI GARDEN CHOWDER

Steps:

• In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.

ZUCCHINI CHOWDER

Steps:

• 1. In a large pot, saute zucchini and onion in the butter until tender. Add garlic and saute for another minute. Stir in the flour,salt and pepper,basil and parsley. Gradually add the water as you stir until flour is incorporated into the water.
• 2. Add the bullion cubes and lemon juice. Bring to a boil cook and stir for 2 minutes or until thickened.
• 3. Add the can of tomatoes, with the juices and the cream of broccoli soup, undiluted. Stir to blend. Add the corn and simmer until heated through. (about 5 minutes)
• 4. If you like, just before serving, top with grated cheddar cheese and a fresh sprig of basil. If the chowder is too thick for your liking, you can add more water.

CURRIED ZUCCHINI CHOWDER

Steps:

• Saute onion and garlic in margarine in large uncovered pot or dutch oven until onion is very soft and turning golden brown.
• Stir in curry paste.
• Saute for 1 minute.
• Stir in remaining 7 ingredients.
• Heat on medium, partially covered for 1 hour.
• Remove and discard bay leaf.
• Remove and reserve 2 cups soup.
• Process remaining soup with hand blender or in batches in blender until smooth.
• Combine reserved and pureed chowder.

SALMON ZUCCHINI CHOWDER

Steps:

• In a large saucepan over medium heat, cook and stir the onion, garlic, thyme and basil in butter until onion is tender. Stir in the milk, broth, corn, carrot and potato. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are tender. , Combine flour and water until smooth; stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add salmon and zucchini. Simmer, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Stir in salt and pepper. Sprinkle with cheese before serving.

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:

• Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with Parmesan, parsley and bacon, if desired.