More Great Recipes: Chowder

Wicked Good Vegetable Chowda

User Avatar
Member since 2008

Serves 8 +/- | Prep Time 10 | Cook Time 15


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.

Pairs Well With


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

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze