Zucchini Chowder

Fall is here and I am ready to bust out my soup/stew recipes. This one is a favorite. The kids gobble it up.

Zucchini Chowder
3-4 zucchinis, chopped or minced
1/2 onion chopped
3 c. no sodium chicken stock
1 large can diced tomatoes
1 tbsp fresh basil (or dried)
10 oz. frozen corn
12 oz coconut milk
1 c. fresh paresean cheese
1 c. cheddar cheese shredded
1/3 c. flour
1/3 tbsp unsalted butter, diced up

1. In dutch oven, heat butter, zucchini, onion, basil and parsley until veggies are tender. Add in the flour, s & p and stir for 1 minute. Add in the stock and bring to a boil, let simmer for a few minutes to thicken up.

2. Add in the tomatoes, corn, milk and bring to a boil. Simmer, covered, for about 5-10 minutes.

3. Just before serving, mix in cheeses, turn off heat and cover. Serve with warm bread! yum