Wicked Good Vegetable Chowda
CATEGORIES
INGREDIENTS
- 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
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.