Cafe Zupas Garden Chowder is amazing! Unfortunately it will only be on their menu for 2 weeks. By using my recipe for their Wisconsin Cauliflower soup, with a few adjustments, I have recreated this perfect fall soup!
- 3 TBS butter
- 3 cups zucchini, diced
- 1 medium onion, diced
- 2 T fresh parsley, chopped
- 2 T fresh basil, chopped
- 1/4 Cup flour
- 3 Cups milk
- 3 tsp chicken base (or vegetable base)
- 4 tomatoes, diced
- 2 cups of shredded carrots
- 1 1/2 cups of corn
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
Topping- In a bowel mix together:
- 1/2 Cup Parmesan cheese, grated
- 2 Cup cheddar cheese, shredded
Over medium heat, saute the onion and zucchini in butter . As the onions become transparent add the parsley and basil. Stir in the chicken base.
Add the flour, stirring until the vegetables are coated. Slowly add the milk, salt, and pepper. Bring to a boil.
Add tomatoes, carrots and corn. Reduce the heat; cover and simmer for five minutes or until corn is tender.
Top off each bowel of soup with a tablespoon of the cheese mixture.