Wicked Good Vegetable Chowda


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Member since 2008
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Serves 8 +/- | Prep Time 10 | Cook Time 15

Why I Love This Recipe

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


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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