Zucchini Garden Chowder
Total TimePrep/Total Time: 30 min.
Makes8-10 servings (about 2-1/2 quarts)
I have made this since first reading it in Taste of Home in the 1980's! It is one of my all time favorite soups.I use chicken broth instead of the water and granules. I also use a little less flour. My husband likes it with chicken, I don't so I sometimes make this as it is and add cooked chicken to his. Very easy, but I will say that I find it is not a keeper -- when you reheat whether in the microwave or on the stove it gets really watery. So Enjoy it all when you make it!
Although I really liked the flavor of this soup, I thought it was too thick (I only added 1/4 c. of cheddar) and I did not like the starchiness of frozen corn. Next time I will skip the flour and I will use canned corn. But overall very flavorful.
I made this wonderful soup years ago and remember how tasty it was. And very easy to make. Would recommend it.
Really tasty. I just used 1 1/2 cups of milk instead of evaporated milk.
Excellent!!! I too waited to add the cheese. Will make again!
Excellent soup, very flavorful and pretty simple to prepare.
This is very good for a cool Fall day. It's great for a week night meal because it is so quick. I did use fat free evap milk and never added cheese, it was good without it.
good considering there is a lot of zucchiniused half of cheese suggested, might try even less
This was quick and easy to make and very tasty. Next time I will try a can of fire roasted tomatoes for an extra kick. I also used fat free evaporated milk, omitted the cheeses, and used less butter for caloric reasons but still found it to be a yummy, rich tasting soup.