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Zucchinni Corn Chowder
From Princeton Farm Fresh
<p>This is our families all time favorite summer soup. We use fresh corn, zucchini and tomatoes when in season.</p>Source: Taste Of Home (Entered by Angela Magney)
Step by Step Instructions
- In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).
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