Pattypan Garden Chowder

from Simply in Season

2 Tbsp. Butter
Melt in soup pot over medium heat.

3 medium Pattypans (or 2 medium Zucchini) – chopped
1 medium Onion – chopped
2 Tbsp. Fresh Parsley – chopped
1 Tbsp. Fresh Basil – chopped
Add and saute until tender.

1/3 c. Flour
3/4 tsp. Salt
1/2 tsp. Pepper
3 cups Water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.

3 Chicken or Vegetable Bouillon Cubes
1 tsp. Lemon Juice
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.

2 cups Tomatoes – chopped
1 1/2 cup Evaporated Milk
2 cups Corn – (Smith’s Sweet Corn is in season end of July & August)
Add and return to boil. Reduce heat; cover and simmer 5 minutes until corn is tender.

2 cups Cheddar Cheese
1/4 cup Parmesan Cheese
Just before serving add and stir until melted. Add pinch of sugar to taste and garnish with chopped fresh parsley.

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