Wednesday, May 2, 2012

Garden Chowder

I got this recipe from my friend Jason, who I believe got it from some family member who made it all the time. (The copy I have says Janet Crowley on the top. So whoever you are, Janet, thanks for the recipe!) I modified it slightly, but it's delicious either way. Also it's easily vegetarian if that's how you roll.

Garden Chowder


- 2 medium zucchini, chopped
- 1 medium onion, chopped
- 2 Tbs minced fresh parsley (or 2 tsp dried)
- 1 tsp dried basil
- 1/2 c butter
- 1/3 c flour
- 1 tsp salt
- 1/2 tsp pepper
- 3 c water
- 3 chicken bouillon cubes
- 1 tsp lemon juice
- 1 14 oz can diced tomatoes w/juice
- 1 12 oz can evaporated milk
- 1 10 oz package frozen corn (I usually use one regular can of corn - drained - instead)
- 1/2 c grated Parmesan cheese
- 2 c. shredded cheddar cheese
- up to 1/4 c bacon bits (optional)
- cooked shredded chicken or turkey (optional)


1. In a large pot over medium heat, saute the zucchini, onion, parsley, and basil in butter until tender. (This step takes the longest. I promise the rest of it goes by lickity split once you get past this one.)

2. Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes.

3. Add tomatoes, milk, and corn, bringing to a boil. Reduce heat; cover and simmer for 5 min or until corn is tender. (That last 5 min is more important if you are using frozen corn; not so much with canned.) If desired, add cooked shredded chicken and bacon at this point for extra protein.

4. Just before serving, stir in cheeses until melted.

Makes 6-10 servings depending on how much you tinker with the recipe.

If you have other garden vegetables that you need to use up, you can add them in where appropriate. I've used up extra celery that way, and I'm sure you could get away with adding in lots of other kinds too if you wanted to. I also often omit the can of tomatoes because neither of us like tomatoes all that much, but be warned if you do that then you will probably want to reduce the cheese or add more water to compensate for the lack of tomato juices (otherwise it is... shall we say... very thick and cheesy). Honestly, you could probably get away without adding any cheese if you prefer, but it won't be as thick or creamy if you go that route.

ANYWAY what I'm trying to say here is that this is an excellent recipe and very forgiving if you like to tinker and change recipes. It also feels excellent on a sore throat. (I'm not supposed to get sick in the spring when it's finally warm enough to go on long walks! Bah.)


  1. Yummy! I'd probably try skipping the cheddar and adding extra Parmesan (no lactose). Sounds soo good!

  2. Do you know that this is something my pickiest eater has decided she likes? Only, around here it isn't called garden chowder (except when I'm looking for the recipe). It's called, "Aunt Bec Soup". Of course, if she finds out you leave out the tomatoes we won't be allowed to have them anymore.

  3. If you move to Louisiana it will always be warm enough for long walks. :D