Monday, May 30, 2016

Zuppa's Garden Chowder

I love Zuppa's! Sadly, we don't live near a Zuppa's so I have to make my own copy-cat recipes and I think this recipe is pretty darn close to their garden chowder. My kids all love that soup at Zuppa's and they love this one just as much (even though it has zucchini in it - go figure). It is creamy and full of veggies. SO good! It's very much a summery soup. I served it with shredded cheddar on top and homemade bread on the side and it was a hit. I think my kids wish I would have also made chocolte covered strawberries to serve with it like Zuppa's - maybe next time!

Zuppa's Garden Chowder {Copy Cat}

2 tablespoons oil (avocado, olive, or vegetable oil)
3 small zucchini, diced
2 large tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
1 can corn, drained
3 cloves garlic, minced
4 cups chicken stock
6 cups whole milk, divided
½ cup butter
½ cup flour
3 teaspoons chicken bouillon powder
1 teaspoon salt, plus more to taste
1 teaspoon oregano
1 teaspoon Italian seasoning
½ teaspoon ground black pepper, or to taste
½ teaspoon onion salt
¼ teaspoon cayenne pepper
1 cup grated parmesan cheese
¼ cup fresh finely chopped parsley (or you can use 2 teaspoons freeze dried/dried)

Heat oil in a large stock pot. Add the diced zucchini, tomatoes, bell peppers, onion, and drained corn. Cook, stirring, until most of the liquid has evaporated and the veggies are just starting to caramelize a little. Add the garlic and cook another minute. Add the 4 cups of chicken stock and 2 cups of the whole milk. Bring to a boil, turn down heat and simmer.

Meanwhile, melt butter in a saucepan. Add flour, whisk and cook for 1-2 minutes. Slowly whisk in the remaining 4 cups of whole milk. Bring to just a simmer, whisking constantly. Stir this mixture into the large stock pot of soup and bring back to a simmer.

Season soup with chicken bouillon, salt, oregano, Italian seasoning, black pepper, onion salt, and cayenne. Stir well. Add the parmesan and chopped parsley. Season to taste with more salt and pepper. Allow to cook and simmer, stirring occasionally, for another 10 minutes. Serve with more grated parmesan or shredded cheddar sprinkled on individual servings if desired.    

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