Zucchini Garden Chowder

April 11, 2010

1 onion, diced
2 medium zucchini, diced
¼ C olive oil

1/3 C flour
1 T minced fresh parsley
1 t basil
1 t salt
¼ t pepper

3 C chicken broth
1 t lemon juice

15 oz diced tomatoes, undrained
12 oz skim milk
10 oz frozen corn

2 C shredded cheddar
¼ C Parmesan

Saute the onion and zucchini until tender.  Stir in the flour and seasonings and then gradually add the broth and lemon juice, stirring until smooth.  Bring to a boil for 2 minutes.  Add the tomatoes, milk, and corn.  Bring to a boil, simmer for a bit.  Add cheese, stir until melted.  Serve.

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.

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