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Zucchini Garden Chowder ::: Simply-in-Season

October 12, 2011

Life has been VERY fast lately…but we all need to eat. A friend gave me some zucchini, we had one jar of our canned tomatoes left from last summer, and some of our frozen corn…all the major ingredients for one of our favorites. I just wanted to take a moment to share…preparing fine food like this is both restful and restorative.

Zucchini Garden Chowder (~Simply In Season, pg. 92 with a few changes)

2 tablespoons butter Melt in soup pot over medium heat.

2 medium zucchini (chopped)

1 medium onion (chopped)

1 tablespoon fresh basil (chopped; or 1 teaspoon dried)

Add and saute until tender.

1/3 cup flour

3/4 teaspoon salt

1/2 teaspoon pepper

3 cups water

Stir flour and seasonings into vegetables.

Gradually stir in water to make a smooth stock.

3 teaspoons of organic better-than-boulion

1 teaspoon lemon juice

Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.

2 cups tomatoes (chopped) or 1 quart of canned tomatoes drained

1 1/2 cups skim milk

2 cups frozen corn

Add and return to boil.

Reduce heat; add a pinch of sugar to taste and cover and simmer for 5 minutes until corn in tender.

cheddar cheese (shredded)

Parmesan cheese (freshly grated)

Just before serving sprinkle desired cheese on top and garnish with chopped parsley (optional).

Chipotle sauce adds a nice touch too.

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