Zucchini Garden Chowder-favorite summer soup!

First, the flu. I have no answers. Anakin had a fever between 103-104 for seven days and was sick for nine. He was not tested for flu but eventually was diagnosed with pneumonia, which they later changed to bronchitis. A week later I got "it." I was put on an anti-viral after two days of fever. I had a fever for seven days. But the flu test came back a week later...negative. So I have no idea what we had. But it wasn't fun. We're both still coughing.

But, what was fun? Kids cooking when I was sick. They made this soup twice that week. It is my ALL TIME FAVORITE summer soup. The recipe comes from Simply in Season.

Zucchini Garden Chowder

2 T. butter or margarine (I use coconut oil and my dh says it gives extra flavor)
Melt in soup pot over medium heat.

2 medium zucchini (chopped)
1 medium onion (chopped)
2 T. fresh parsley (chopped)
1 T. fresh basil (chopped; or 1 t. dried)
Add and saute until tender.

1/3 c. flour (I use rice flour)
3/4 t. salt
1/2 t. pepper
3 c. water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.

3 chicken or vegetable bouillon cubes
1 t. lemon juice.
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.

2 c. tomatoes (chopped)
1 1/2 c. evaporated milk (I use rice milk; it's less thick, but tasty)
2 c. corn
Add and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender.

2 c. cheddar cheese (shredded)
1/4 c. Parmesan cheese (grated)
Just before serving add and stir until melted.


We LOVE this soup. It's best when the zucchini is just barely cooked (don't cook it to mush!) and the corn is slightly crunchy.

I have frozen the vegetable ingredients to make it in the winter. It's okay, but can't compare with the summer version...mostly because the zucchini gets mushy upon freezing.