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


  • 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.


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

Categories: Chowder 

Author Credit: Great Grandma

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