Garden Vegetable Chowder Recipe

Name: Garden Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. zucchini or yellow crookneck squash; 1/3 c. margarine; 1 medium onion, chopped or 1 Tbsp. onion powder; 2 Tbsp. parsley flakes; 1 tsp. basil; 1/3 c. flour; 1/4 tsp. pepper; 1 chicken bouillon cube; 1 tsp. lemon juice; 3 c. water; 1 pkg. frozen corn; 1 can evaporated milk; 6 medium tomatoes, seeded and chopped; 1 lb. American cheese, shredded; 1/3 c. sharp Cheddar cheese

Servings: persons

1 1/2 c. zucchini or yellow crookneck squash
1/3 c. margarine
1 medium onion, chopped or 1 Tbsp. onion powder
2 Tbsp. parsley flakes
1 tsp. basil
1/3 c. flour
1/4 tsp. pepper
1 chicken bouillon cube
1 tsp. lemon juice
3 c. water
1 pkg. frozen corn
1 can evaporated milk
6 medium tomatoes, seeded and chopped
1 lb. American cheese, shredded
1/3 c. sharp Cheddar cheese

1
Cut squash lengthwise and slice into 1/4 inch slices.
2
Melt margarine in Dutch oven.
3
Stir in squash, onion, parsley and basil. Simmer 8 minutes.
4
Stir in flour and pepper.
5
Cook until bubbly. Remove from heat.
6
Stir in bouillon, lemon juice and water.
7
Heat, stirring constantly, until boiling.
8
Add corn and heat to boiling. Simmer 8 minutes.
9
Stir in evaporated milk and tomatoes.
10
Heat to almost boiling, then add cheese.
11
Stir constantly until melted. This is a most delicious chowder.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 c. zucchini or yellow crookneck squash, 1/3 c. margarine, 1 medium onion, chopped or 1 Tbsp. onion powder, 2 Tbsp. parsley flakes, and more.

Yes, Garden Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Vegetable Chowder

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