Zucchini Chowder

Our garden is producing TONS of Zucchini. So we are trying to find ways to use it up. We are getting tired of sauteing them up. After a few experiments by Matt, this one was a hit. Yummy!

Ingredients

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon lemon juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 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
• Additional minced fresh parsley, optional

Directions

• In a Dutch oven or soup kettle, saute the zucchini, onion, parsley
• and basil in butter until vegetables are tender. Stir in the 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 or
• until thickened.

FYI

I've had enough requests/interest for the Cafe Rio recipes that I've created a label for just those recipes. If you have wanted them, now they are under Cafe Rio instead of For A Crowd. Actually, they are still under for a crowd, but now they are under both.

Green Enchilada Sauce

This is another great recipe from Our Best Bites. It is also a knock-off Cafe Rio Recipe. I have already posted the recipes for Pork and Chicken for the Salads. But this is the sauce I love on the burritos. This makes me happy to have it. Now all I need is a copy of the marinated steak and my life will be complete.

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.