Zucchini Garden Chowder

What a delicious chowder this is! I would have to say the best part is that you can use all of your garden veggies or  late summer/autumn farmers market finds in one dish. 

Ingredients:

2 Tbsp butter

2 Med zucchini, chopped

1 Lg carrot, chopped

1 Med onion, chopped

1 Tsp dried Parsley (or 1 Tbsp fresh, chopped)

1 Tsp dried Basil (or 1 Tbsp fresh, chopped)

1/2 C flour

3/4 Tsp salt

1/2 Tsp pepper

3 C water

3 Veggie bouillon cubes

1 Tsp lemon juice

2 C tomatoes, chopped

1 1/2 C evaporated milk (375mL can)

2 C corn

1/4 C cheddar cheese, shredded

1/4 C parmesan cheese, grated

1 Tsp sugar

Directions:

1. Melt butter in soup pot over medium heat.

2. Add zucchini, carrots, onion, parsley and basil and sauté until veggies are tender.

3. Stir flour and seasonings into vegetables, and slowly add the water to make a smooth stock.

4. Add the bouillon cubes and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for about 2 minutes. 

5. Add tomatoes, corn and evaporated milk and return to a boil. Reduce heat; cover and simmer 5-10 minutes until corn is tender.

6. Just before serving add sugar and cheeses; stir until melted.