Recipe

Italian Chowder Recipe

	Cherylannxo / All my dishes 1 year, 1 month ago A good flavored soup that is also good for you! Prep:15m Cook:20m Servings:8	Cherylannxo
	vegetablechowder

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Ingredients

6 cups chopped zucchini

3 cups chopped onion

1 16 oz. can tomatoes, drained and chopped

1/3 cup chopped fresh parsley

1 tsp. salt

1 tsp. coarsely ground pepper

1/2 tsp. sweet basil

1/8 tsp. thyme

1/2 cup water

1 16 oz. can corn, drained

2 tsp. lemon juice

1/2 tsp. Tabasco sauce

8 chicken bouillon cubes

2 cups boiling water

1 stick butter

6 Tbsp. flour

2 1/2 cups milk

1/2 lb. sharp cheddar cheese, grated

1/4 cup grated Parmesan cheese

1 cup half-and-half

Directions

In a 6-qt. kettle, put the first 9 ingredients. Boil for 10-15 minutes. Vegetables should be tender but firm. Reduce heat to simmer. Add corn, lemon juice and Tabasco. Add bouillon cubes dissolved in boiling water.

Meanwhile, in a separate pan, melt butter and blend in flour to make a roux. Using a whisk, gradually stir in milk. When mixture thickens, add cheddar and Parmesan cheeses. Stirring constantly, add milk-cheese mixture to the vegetable pot. Add half-and-half and heat, but do not boil.

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