Try this cheesy chowder with crusty bread and a glass of Liberty Vineyards Diamond.

Ingredients

  • 2 medium zucchini squash, chopped in small pieces
  • 1 medium sweet onion, chopped in small pieces
  • 2 tablespoons fresh parsley, minced (or 2 teaspoons dried parsley)
  • 1 tablespoon fresh basil, minced (or 1 teaspoon dried basil)
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 cups water
  • 3 teaspoons chicken bouillon granules
  • 1 teaspoon lemon juice
  • 1 can (14 1/2 ounces) diced tomatoes, with liquid
  • 1 pint light cream
  • 1 package (10 ounces) frozen corn
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 cups Yancey's Fancy Fire Roasted Tomato Aged Cheddar Cheese, shredded

Steps

  • 1
    In a dutch oven, melt the butter over medium heat.
  • 2
    Add chopped zucchini, onion, parsley and basil and sauté until tender. Add the flour, salt and pepper, stir until smooth.
  • 3
    Gradually stir in the water. Add the bouillon and lemon juice. Mix well. Bring to a boil, cook and stir for an additional two minutes.
  • 4
    Add tomatoes, cream and corn. Heat to simmering, cover and continue to cook for an additional five minutes. Reduce heat, add cheeses and stir until melted. Enjoy!

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