Ingredients
- 2 each medium zucchini
- 3/4 cup diced onion
- 2 14-oz cans chicken broth
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp dried sage
- 1/2 tsp garlic powder
- 1 tsp parsley
- 1 tsp lemon juice
- 1 14-oz can diced tomatoes
- 1 can corn
- 1 12-oz can evaporated milk
- 2 cup cheddar cheese
- 1/4 cup Parmesan Cheese
Recipe Description
I found a recipe for chowder that used zucchini, altered it a bit and this is the result! It’s easy to make and I love that it has spring/summer flavors. It’s perfect for a day with a nice Spring thunderstorm- which we seem to be getting a ton of lately here in Utah! If you happen to have fresh corn and tomatoes from the garden, by all means substitute fresh for canned! (I’m jealous!) Enjoy.
Click here to view Full Recipe Directions
