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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.


Sheryl M.

‘Thank you’ just seems so inadequate…It was honestly one of the best vacations I can remember.

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David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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This has been our second consecutive visit and again it has equaled all expectations.

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