Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
This is yet another way to be a Zucchini Houdini by using up the harvest from those prolific zucchini plants. This creamy, Southwest soup would make the perfect ending to a chilly fall day.
2 medium zucchini
1 medium onion
½ tablespoon dried parsley or 1 tablespoon fresh parsley, minced
1 teaspoon dried basil
1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
3 cups water
3 chicken bouillon cubes (Mexican tomato-based bouillon is a good substitute)
1 teaspoon lemon juice
4 large Roma tomatoes, finely diced
1 4-ounce can mild green chilies
1 12-ounce can evaporated milk
1 15.25-ounce can whole-kernel corn, drained
¼ cup grated Parmesan cheese
2 cups shredded cheddar cheese
In a large soup pot, sauté zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.