Comfort Food

Jordan has been making dinner once a week, and this week she decided to make Zucchini Chowder. This is a recipe I found years ago in a Taste of Home magazine and is definitely one our family's favorites.

Zucchini Chowder

2 medium zucchini, chopped

1 medium onion, chopped

2 tablespoons minced, fresh parsley

1 teaspoon dried basil

1/3 cup butter

1/3 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

3 cups water

3 chicken bouillon cubes

1 teaspoon lemon juice

1 can (14-1/2 ounces) diced tomatoes

1 can (12 ounces) evaporated milk

1 package (10 ounces) frozen corn

1/4 cup grated Parmesan cheese

2 cups (8 ounces) shredded cheddar cheese

pinch sugar, optional

1/4 cup chopped parsley, optional

In a Dutch oven or soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley, if desired.

Yield: About 2-1/2 quarts

She also made Rosemary Bread, which tasted sooo good with the chowder. If you have ever had the bread from Macaroni Grille, this bread tastes very similar...yum!

Rosemary Bread

1 cup water

3 tablespoons olive oil

1 1/2 teaspoons sugar

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1/8 teaspoon oregano

1/8 teaspoon basil

1 tablespoon rosemary

2 1/2 cups bread flour

1 1/2 teaspoons yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press start.