Friday, November 22, 2013

Lightened-Up Zupas Garden Chowder Soup

Do you have loads and loads of zucchini left over from your summer gardens? I don't, but I wish I did. It's my favorite vegetable to cook with. You can make zucchini bread, muffins, brownies....the list goes on. Out of all of those delicious treats, this soup is my favorite way to incorporate zucchini into my meals. Yup, I said it...soup over treats!

Zupas has a specially place in my heart, but sadly this soup only comes out during the summer so I have to get my fix in while I can. The first week I tasted this I think I had it almost every day for the next 2 weeks. I just couldn't get enough. Summer is clearly over (insert crying), but my love affair with this dish is not, so... I brought it to my kitchen. My husband loves that it's easier on the wallet, and we get it all year round!! I've tried multiple recipes and this one is our favorite!

Zupas Garden Chowder
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 1 tablespoon butter (I use Brummel & Brown yogurt spread)
  • 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


  1. In a 5 Qt pan (or larger) sauté zucchini, onion, parsley and basil in 1 tablespoon butter until vegetables are tender. 
  2. Stir in flour, salt and pepper. Gradually add in water. 
  3. Add the bouillon cubes and lemon juice. Bring to a boil. Cook and stir for roughly 2 minutes until it starts to thicken. 
  4. Add tomatoes, corn, and milk. Bring to a boil. Reduce the heat and let it simmer for 5 minutes, or until corn is tender. 
  5. Before serving, add in Parmesan and cheddar cheese. 
  6. Garnish with a little extra cheddar cheese and eat up! 


    1 cup serving   171 calories   10g fat   15g carbs    14g protein    10g sugar   

Recipe adapted from

1 comment:

Rachel {Little Ivie Lane} said...

I made this the other day and loved it! I'm already looking forward to making it again. Thanks so much for sharing :)


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