Zucchini Garden Chowder and Cheese Straws

Here are the latest really yummy creations to come out of my kitchen. The kids really loved this meal, and gobbled it right down!



Zucchini Garden Chowder



2 T olive oil

2 medium zucchini, chopped

1 medium onion, chopped

2 T fresh chopped parsley

3/4 t dried basil

1/3 cup flour

3/4 t salt (or less)

1/2 t pepper

3 cups water

3 chicken bouillon cubes

1 t lemon juice

1.5 cups evaporated milk

2 cups canned corn, drained



1. Saute veggies and herbs until crisp-tender

2. Add flour, salt and pepper. Stir in water to make smooth stock.

3. Add cubes and lemon juice. Bring to boil, reduce heat,cook two minutes while stirring

4. Add milk and corn, bring to a boil. Reduce heat, cover and simmer about 5 minutes.

5. Add one to two cups shredded cheddar cheese and 1/4 cup Parmesan cheese, stir to melt.

Serve with these:

Cheese Straws

1 cup flour ( I used part white, part whole wheat and they were really good)

1.5 t baking powder

1/2 t salt

1/2 cup shredded cheddar cheese

3 T soft butter

1/3 cup milk (I used skim)

paprika

1. Mix flour, baking powder and salt. Cut in butter until course crumbs form. Gently stir in cheese. Add milk, and still gently. If it seems too sticky, add a little bit more flour.
2. Roll into a 12 inch square. Cut in half lengthwise. Cut each half width-wise into 1/2 inch strips. Sprinkle with paprika.
3. Twist the strips and place on greased cookie sheet. Bake at 425 degrees for 6-8 minutes, depending on how crispy you want them.

These were GREAT for dipping in the chowder!

We served this meal with some fresh watermelon, and I think it will reappear on my menu again soon... :)