Creamed Corn and Zucchini Chowder

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Creamed Corn and Zucchini Chowder

Made with skim milk and fresh zucchini, this corn chowder is a healthy choice for a light lunch or first course. Garnish with fresh parsley and/or baked tortilla strips.

Notes


If you like this recipe, you'll love these other 14 Impossibly Easy Soup Recipes for Fall.

Ingredients

  • 1 tablespoon margarine
  • 4 shallots, chopped
  • 2 tablespoons plain flour
  • 3 cups milk
  • 3 small zucchini, grated
  • 1 (11-ounce) can creamed corn
  • 2 1/2 teaspoons stock
  • salt

Instructions

  1. Place margarine and shallots in a saucepan and saute for 1 minute.
     
  2. Stir through the flour, then cook for further minute.
     
  3. Remove from heat and gradually add milk, then remaining ingredients.
     
  4. Stir over medium heat until the mixture boils and thickens.

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Hi Mary, we updated the recipe - check it out above!

could you put cups and teaspoon and Tablespoons instead of ounces and grams. Thank you from Mary

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