Zucchini Chowder Recipe
Ingredients
| Zucchini | 2 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), sliced | |
| Butter | 1 1/2 Teaspoon, Whipped | |
| Garlic | 1/2 Clove (5gm), sliced | |
| Water | 1 Cup (16 tbs) | |
| Sweet potato | 3 Ounce, pared | |
| Instant chicken broth and seasoning mix - 1 packet | ||
| Whole kernel corn | 1/2 Cup (16 tbs) | |
| Half-and-half - 1 tablespoon | ||
Directions
MAKING
1) In a 2-quart ovenproof casserole, mix together the zucchini, onion, butter, and garlic.
2) With a vented plastic wrap, cover the casserole.
3) On high power, microwave for 2 minutes, or until the vegetables become tender.
4) To this, add water, sweet potato, and broth mix. Mix thoroughly.
5) With a vented plastic wrap, cover and microwave again on high for 2 minutes, or until the sweet potato turns soft. Stir once in between.
6) Into a blender, pour this mixture.
7) On low speed, blend until the mixture is very smooth.
8) Return the soup to casserole.
9) Now, add corn and half-and-half. Mix well.
10) Microwave on high power, covered, for 1 minute or until heated through.
SERVING
11) Serve the Zucchini Chowder hot, garnished with grated cheese, if desired.
1) In a 2-quart ovenproof casserole, mix together the zucchini, onion, butter, and garlic.
2) With a vented plastic wrap, cover the casserole.
3) On high power, microwave for 2 minutes, or until the vegetables become tender.
4) To this, add water, sweet potato, and broth mix. Mix thoroughly.
5) With a vented plastic wrap, cover and microwave again on high for 2 minutes, or until the sweet potato turns soft. Stir once in between.
6) Into a blender, pour this mixture.
7) On low speed, blend until the mixture is very smooth.
8) Return the soup to casserole.
9) Now, add corn and half-and-half. Mix well.
10) Microwave on high power, covered, for 1 minute or until heated through.
SERVING
11) Serve the Zucchini Chowder hot, garnished with grated cheese, if desired.
Chef
