Zucchini Garden Chowder

Zucchini Garden Chowder

2	Tbs	butter
2		medium zucchini (chopped)
1	medium	onion (chopped)
2	Tbs	fresh parsley (chopped)
1	Tbs	fresh basil (chopped)
1/3	cup	flour
3/4	tsp	salt
1/2	tsp	pepper

3	cups	water
3		chicken or vegetable bouillon cubes
1	tsp	lemon juice
2	cups	tomatoes (chopped)
1 1/2	cups	evaporated milk
2	cups	corn
2	cups	cheddar cheese (shredded)
1/4	cup	Parmesan cheese (freshly grated)

1	Melt butter in a large soup pot over medium heat; add zucchini, onion, parsley, basil, and saute' until tender.
2	Add the flour, salt, and pepper to the vegetables. Slowly add the water, stirring in until smooth.
3	Add the bouillon cubes and lemon juice; bring to a boil; reduce and cook for 2 minutes, stirring often.
4	Add the tomatoes, milk, corn and return to a boil. Reduce heat and simmer for 5 minutes or until corn is tender.
5	Add the cheese just before serving. May add a pinch of sugar to taste.

Servings: 8

Nutrition Facts

Serving size: 1/8 of a recipe (11.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	383.68
Calories From Fat (39%)	150.29
% Daily Value
Total Fat 17.11g	26%
Saturated Fat 10.57g	53%
Cholesterol 53.85mg	18%
Sodium 645.56mg	27%
Potassium 476.52mg	14%
Total Carbohydrates 44.01g	15%
Fiber 2.09g	8%
Sugar 7.82g
Protein 13.54g	27%