Italian Chowder
From cherylannxo 15 years agoIngredients
- 6 cups chopped zucchini shopping list
- 3 cups chopped onion shopping list
- 1 16 oz. can tomatoes, drained and chopped shopping list
- 1/3 cup chopped fresh parsley shopping list
- 1 tsp. salt shopping list
- 1 tsp. coarsely ground pepper shopping list
- 1/2 tsp. sweet basil shopping list
- 1/8 tsp. thyme shopping list
- 1/2 cup water shopping list
- 1 16 oz. can corn, drained shopping list
- 2 tsp. lemon juice shopping list
- 1/2 tsp. Tabasco sauce shopping list
- 8 chicken bouillon cubes shopping list
- 2 cups boiling water shopping list
- 1 stick butter shopping list
- 6 Tbsp. flour shopping list
- 2 1/2 cups milk shopping list
- 1/2 lb. sharp cheddar cheese, grated shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1 cup half-and-half shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
YUM!!!!! ;9
angelgal in New Philadelphia loved it -
Yum, yum and more YUM!!! This sounds REALLY good!
albys1 in Broomall loved it -
Terrific! got my 5!
mystic_river1 in Bradenton loved it
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