Add your fresh vegetables from the garden to this wonderful chowder. And don't forget to add Basil oil to add herbal flavor!


Ingredients
1 tablespoon butter
2 medium zucchini, diced
1 medium onion, chopped
2 tablespoons fresh parsley, minced
1 toothpick Basil oil
2 tablespoons flour
3 cups water
2 chicken bouillon cubes
1 drop Lemon oil
2 cups diced tomatoes
1 can evaporated milk
1 can corn
¼ cup Parmesan cheese, grated
1 cup cheddar cheese
Salt and pepper to taste

Instructions

  1. In a five-quart pan, sauté zucchini, onion, and parsley in butter until vegetables are tender.
  2. Stir in flour, salt, and pepper. Whisk until well combined.
  3. Gradually add in water, whisking to keep mixture smooth. Add the bouillon cubes. Heat until bouillon cubes are dissolved.
  4. To prevent milk from curdling, pour canned milk into a small bowl and whisk in some hot liquid from the soup until milk is warm, then whisk the mixture slowly into the pan. Add the corn.
  5. Bring to a gentle boil and then simmer for five minutes or until corn is tender. Add tomatoes, Basil oil, and Lemon oil. Heat until hot throughout.
  6. Before serving, add in Parmesan and cheddar cheese. Garnish with extra Parmesan cheese and eat immediately.

Tip: This chowder tastes great in a sourdough bread bowl.

For more info on the oils or to purchase, click here.