Last week was my turn to bring something so I brought Garden Chowder. When I was at BYU, Kelsey Nixon (who had competed on Next Food Network Star) came and gave a demo for a stake relief society. I wasn't even in the stake, but I saw the poster somewhere for the announcement so I decided to go! I sat by myself and sat in the back, but I learned a lot of great tips and tricks about knife skills and also got to sample this great soup.
I doubled the recipe to bring to work and my coworkers gobbled it up. It was pretty fun because Becca brought baguettes and Martha made chocolate covered strawberries so it was a real Zupa's experience.
Here is the blog post I posted on our work food blog
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This soup is available in the summer at Zupa's Cafe! Local chef, Kelsey Nixon, developed the recipe for Zupa's. She now has a show on Food Network!
This soup is super easy to make. It's very affordable and all of the vegetables grow well in Utah.
Here is the original recipe.
I chose to make a lightened up version with a little less butter and cheese. Adapted from this blog.
Ingredients
• 1 tablespoon butter
• 2 medium zucchini, diced
• 1 medium onion, chopped
• 2 tablespoons parsley
• 1 teaspoon basil
• 2 tablespoons flour
• 3 cup water
• 2 chicken bouillon cubes
• 1 teaspoon lemon juice
• 1 can Rotel diced tomatoes, undrained
• 1 can low fat evaporated milk
• 1 can corn
• 1/4 cup grated Parmesan cheese
• 1 cup cheddar cheese, plus extra for garnish
• salt and pepper to taste
Directions
In a 5 Qt pan (or larger) sauté zucchini, onion, parsley and basil in 1 tablespoon butter until vegetables are tender.
Stir in flour, salt and pepper. Gradually add in water.
Add the bouillon cubes and lemon juice. Bring to a boil. Cook and stir for roughly 2 minutes until it starts to thicken.
Add tomatoes, corn, and milk. Bring to a boil. Reduce the heat and let it simmer for 5 minutes, or until corn is tender.
Before serving, add in Parmesan and cheddar cheese.
