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Garden Chowder

Course: Soups
1st Gen Author: Janene Jensen

Ingredients

  • ⅓ cup salted butter
  • 2 medium zucchini quartered lengthwise & chopped (4-5 cups) leave skin on
  • 1 medium sweet onion chopped
  • ¼ red bell pepper chopped
  • ¼ cup fresh parsley
  • 1½ tsp dried basil
  • 1 tsp salt
  • 1½ tsp ground pepper
  • 3 cups water
  • 2 tsp "Better than Bouillon" brand seasoned vegetable base paste
  • 2 Tbsp + 2 tsp cornstarch
  • 1 tsp lemon juice
  • 3-4 roma tomatoes chopped
  • 1 9 oz. bag Green Giant Simply Steam Honey Roasted Sweet Corn w/Peppers cooked
  • 1½ cups heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1½ cups Parmesan cheese, shredded

Instructions

  • Melt butter in large saucepan.
  • Add zucchini, onion, red pepper, parsley and basil.
  • Stir and cook until the veggies are tender, about 10 minutes.
  • Add the salt & pepper
  • Combine water & bouillon paste, add cornstarch until dissolved.
  • Gradually add to the pot and stir until smooth.
  • Add lemon juice, Cook for a couple minutes.
  • Add tomatoes, corn, and cream. Quickly heat up then simmer for 5 minutes.
  • Remove from heat and stir in cheeses. Mix well and enjoy!
  • Made be transferred to crockpot kept on low.

Notes

Got this recipe from my friend, Cindy Montgomery.