Cafe Zupas' Garden Chowder
I love a good chowder any time of the year. We ate at Zupas a few days ago and I had this chowder. It was soooo good, that I immediately wanted to make it at home so that I can have it all the time. Yes, it's that good! Now, I know, it does have lots of veggies, but it's a chowder, which means heavy cream and flour, so don't expect fewer calories. :) But, it's soooo worth it! Once you have a taste of it you'll be addicted to it!
The story behind this chowder, is that Zupas had a recipe contest a few years ago. This was one of the winning recipes. The original recipe has evaporated milk in it, but Zupas noticed that it made the chowder to separate. So they changed it to cream, which makes it stay nice and smooth, with no separation.
Another thing I like about this recipe, is that is super easy and quick. It really depends on how fast you can chop your veggies and shred your cheese. I did mine and all the cooking in just under 30 minutes! Excellent recipe! Can't wait to make it again VERY soon! Enjoy!
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Ingredients:
-1/3 cup salted butter
-2 medium zucchinis, chopped
-1 medium onion, finely chopped
-1 tsp dried parsley (or 2 Tbs fresh, chopped)
-1 tsp dried basil
-1/3 cup flour
-1 tsp salt
-1 tsp pepper
-3 cups vegetable broth
-1 tsp lemon juice
-4 Roma tomatoes, chopped (keep the seeds and all the juices, and add them all to the chowder)
-1 1/2 cups heavy cream
-1 cup frozen corn
-1/2 cup Parmesan cheese, freshly shredded
-2 cups sharp Cheddar cheese, shredded
Directions:
Melt the butter in large sauce pan. Add the zucchini, onion, parsley and basil. Stir and cook for about 10 minutes, or until the vegetables are tender. Stir in the flour, making sure there are no lumps. Season with the salt and pepper and give it a good stir. Gradually, add the broth and stir until smooth. Add the lemon juice. Cook for a couple of minutes. Add the tomatoes, cream and corn. Quickly bring to a boil. Cover, reduce heat and let it simmer for 5 minutes.
Remove from heat and stir in the cheese. Mix well. Pour into bowls and enjoy with some bread. Enjoy!
The story behind this chowder, is that Zupas had a recipe contest a few years ago. This was one of the winning recipes. The original recipe has evaporated milk in it, but Zupas noticed that it made the chowder to separate. So they changed it to cream, which makes it stay nice and smooth, with no separation.
-1/3 cup salted butter
-2 medium zucchinis, chopped
-1 medium onion, finely chopped
-1 tsp dried parsley (or 2 Tbs fresh, chopped)
-1 tsp dried basil
-1/3 cup flour
-1 tsp salt
-1 tsp pepper
-3 cups vegetable broth
-1 tsp lemon juice
-4 Roma tomatoes, chopped (keep the seeds and all the juices, and add them all to the chowder)
-1 1/2 cups heavy cream
-1 cup frozen corn
-1/2 cup Parmesan cheese, freshly shredded
-2 cups sharp Cheddar cheese, shredded
Directions:
Melt the butter in large sauce pan. Add the zucchini, onion, parsley and basil. Stir and cook for about 10 minutes, or until the vegetables are tender. Stir in the flour, making sure there are no lumps. Season with the salt and pepper and give it a good stir. Gradually, add the broth and stir until smooth. Add the lemon juice. Cook for a couple of minutes. Add the tomatoes, cream and corn. Quickly bring to a boil. Cover, reduce heat and let it simmer for 5 minutes.
Remove from heat and stir in the cheese. Mix well. Pour into bowls and enjoy with some bread. Enjoy!
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