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Summer Vegetable Chowder

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Submitted by Angela Magney


  • 2 medium zucchini, chopped
  • 1 medium onion, chopped
  • 2 Tbsp minced fresh parsley
  • 1 tsp dried basil
  • 1/3 C butter, cubed
  • 1/3 C all-purpose flour
  • 1 tsp salt
  • ¼ tsp pepper
  • 3 C water
  • 3 tsp chicken bouillon granules
  • 1 tsp lemon juice
  • 14 ½ oz can diced tomatoes
  • 12 oz can evaporated milk
  • 10 oz frozen corn
  • ¼ C grated Parmesan cheese
  • 2 C (8 oz) shredded cheddar cheese
  • Pinch of sugar, optional
  • Parsley for garnish, optional


In a Dutch oven, cook the zucchini, onion, parsley, and basil in butter until vegetables are tender. Stir in the flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.

Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Makes about 2 ½ quarts.

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