Fresh Garden Chowder
with Basil and Lemon essential oils
Prep Time:45 min
Cook Time:30 min
1 tablespoon butter 2 medium zucchini, diced 1 medium onion, chopped 2 tablespoons fresh parsley, minced 1 toothpick Basil oil 2 tablespoons flour 3 cups water 2 chicken bouillon cubes 1 drop Lemon oil 2 cups diced tomatoes 1 can low-fat evaporated milk 1 can corn ¼ cup Parmesan cheese, grated 1 cup cheddar cheese Salt and pepper to taste
In a five-quart pan, sauté zucchini, onion, parsley, and Basil oil in butter until vegetables are tender.
Stir in flour, salt, and pepper.
Gradually add in water. Add the bouillon cubes and Lemon oil. Bring to a boil. Reduce heat and let simmer for five minutes or until corn is tender.
Before serving, add in Parmesan and cheddar cheese. Garnish with extra Parmesan cheese and eat immediately.
This chowder tastes great in a sourdough bread bowl.