• Cooking Time: 15
  • Servings: 8 +/-
  • Preparation Time: 10


My Mom tells me the original recipe came from her grandmother. Knowing my family, it's been "adapted" more than once over the years.


  • 1T extra virgin olive oil
  • 3 medium zucchini, about 1 pound
  • 1/2C onion, medium diced
  • 2T Italian parsley, chopped
  • 3T all-purpose flour
  • 2 1/2C vegetable broth/stock, homemade or canned
  • 1t lemon juice, or to taste
  • 1/2t black pepper, fresh ground
  • 1C corn, fresh, canned or frozen
  • 16 oz. diced tomatoes with juice
  • 1T fresh basil leaves, snipped or 1/2t dried (psst-fresh is worth the $ here)
  • 12 oz. evaporated milk, low fat
  • 1C shredded American/Mexican/Pizza cheese blend


  • Heat the extra virgin olive oil in a heavy soup pot. Add zucchini, onions and parsley, cook about 6 minutes, stirring now and then. When veggies are a bit soft, add the flour, stirring until blended, then add vegetable broth, lemon juice, pepper. Stir while bringing to a boil, then add corn, tomatoes with the liquid, and basil. Return to boil, stirring to prevent scorching. Add the evaporated milk, heat just to a boil. Add cheese, stir until melted. Do Not Boil. Serve.

Categories: Chowder 

Author Credit: Great Grandma

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