Vegetable Cheese Chowder
judith
The cooks at River Edge Manor made this soup, and Mother liked it so much she asked for the recipe.
ingredients
- 1 1/2 quarts chicken broth
- 2 lb. zucchini, sliced 1/4 " thick
- 10 oz. diced onions
- 1/8 tsp. thyme
- 1 1/2 tsp. dried basil
- 1/2 tsp. white pepper
- 1/4 cup fresh chopped parsley
- 5 oz. butter
- 1 quart diced tomatoes, canned
- 1 lb. frozen corn
- 2 1/2 oz. flour
- 1 pint + 1/2 cup whole milk
- 1/2 cup + 3 tbsp. half and half
- 6 oz. mild cheddar cheese, grated
- 2 oz. PRMSN Romano cheese blend
directions
- 1
In large soup kettle, saute zucchini, onion, thyme, basil, pepper and parsley in butter until zucchini is tender.
- 2
Add tomatoes and corn.
- 3
Combine broth and flour. Beat until smooth. Add to vegetable mixture, stirring constantly. Bring to a boil. Reduce heat and cook for 8 minutes or until corn is cooked and raw flour taste disappears.
- 4
Stir in milk and half and half. Heat.
- 5
Add cheeses and stir to melt.
Source: Chef at River Edge Manor
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