Recipe: A Garden Vegetable Chowder (1980's)

A GARDEN VEGETABLE CHOWDER

"This is absolutely WONDERFUL! It is made monthly in my house! It is from one of my favorite cookbooks - The Complete Book of Soups and Stews. According to the recipe, the list of vegetables are not "sacred". Anything from the garden can be used - turnips, peas, potatoes, celery, carrots, lima beans, cabbage, etc.

I add about 1 1/2 lbs of diced potatoes and add about 1 cup of broth or water to the recipe. Anyway, here's how the book has it:"

1 1/2 pounds zucchini*
3 tbsp butter
1 medium onion, chopped (1 cup)
1 clove garlic, minced
2 tbsp freshly snipped fresh parsley
1 tbsp fresh basil (or 1 tsp dried)
1/3 cup all-purpose flour
1 1/2 tsp salt, if desired (less if chicken broth is salty)
1/4 tsp freshly ground black pepper
1 cup chicken stock (or 1 tbsp instant chicken bouillon granules)
1 tsp lemon juice
2 cups hot water if stock is used (3 cups if bouillon granules are used)
1 1/2 cups freshly cut off-the-cob corn (or one 10-ounce package frozen whole-kernel corn)
1 (14 1/2-ounce) can evaporated milk, optional
6 medium tomatoes (about 1 1/2 pounds), skins removed, seeded and finely chopped
1 cup shredded Fontina cheese
1/2 cup grated Romano cheese
Chopped fresh parsley, to garnish

Cut the zucchini lengthwise in half, then cut into 3/8-inch dice; set aside.

Melt butter in a large (6-quart) saucepan or Dutch oven. Stir zucchini, onion, garlic, parsley and basil into butter. Add flour and cook for 8 minutes, or until the vegetables are tender.

Stir salt and pepper into the vegetable mixture. Cook over low heat, stirring constantly, until bubbly, about 3 minutes.

Stir in the stock or bouillon, lemon juice, and hot water. Heat, stirring, to boiling. Add corn and return to boiling. Turn down heat and simmer until the corn is cooked, about 8 minutes.

Stir in evaporated milk and tomatoes. Heat just to boiling. Stir in cheeses. Cook and stir until cheeses are melted, but do not let the chowder heat above a simmer.

Serve in bowls from heated tureen. Garnish with parsley.

*If possible use 8-inch or smaller zucchini. The larger ones get seedy.

Makes 10 servings
Source: Cindy H. originally from The Complete Book of Soups and Stews by Jr. Bernard Clayton, 1984