Copycat Zupas Garden Chowder and Homemade Cornbread

Were any of you able to have the wonderful opportunity of trying Zupas Garden Chowder while they were still serving it? This soup is sooo yummy and healthy, it's a great dinner option! We luckily have a zupas opening up here in our town but it doesn't open for another 9 days and after watching it being built I just couldn't wait any longer so I had to try to recreate it myself. :) According to this website (http://whatsfordinnerguide.blogspot.com/2011/05/chars-garden-chowder.html) that I found it on I'm pretty sure this is the exact recipe Zupas uses.

If you're as big of a Zupas fan or just a soup fan as I am than I guarantee you will love this recipe! I'll include the entire recipe for you but I will include some comments below as well for making it even healthier.

Zupas Garden Chowder Soup
Yields: 10 servings (ish) Basically a normal size pot of soup.
Ingredients:

1/3 c Butter

2 Medium Zucchinis
1 Medium Onion, Chopped
2 T Fresh Parsley, Minced
1 tsp Dried Basil
1/3 c Flour
1 tsp Salt
1/4 tsp Pepper
3 c Vegetable Broth
1 tsp lemon juice
2-3 Tomatoes, Diced
1 12oz can Evaporated Milk
1 can Corn, undrained
1/3 c Parmesan Cheese, grated (totally optional, I loved it without the cheese. Omitting it helps to make the recipe a little healthier as well)
2 c Cheddar Cheese (optional, same as above, totally doesn't need it to be amazing)
1/2 lb cooked diced Chicken (optional, I didn't add this and either does Zupas but if you want a heartier meal than it's a good way to do that)

Directions:

Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve.

I also decided to make some homemade cornbread as well to go along with it and it was a perfect combination! I got the recipe off this website http://tastesbetterfromscratch.com/2010/09/the-best-chili-and-cornbread.html however I changed a couple of things in the directions in hopes of making it a little easier and more understandable. See recipe below...

Homemade Cornbread
Yields: 9 Servings

Ingredients:
1/2 Cup Sugar
1/2 cup butter
2 Eggs

1 cup buttermilk (If you don’t have buttermilk on hand, mix 1 Tbs lemon juice or 1 Tbs vinegar with 1 cup of milk- a great substitution.)
1/2 tsp baking soda
1 cup cornmeal
1 cup white flour
1/2 tsp salt  

Directions: 

Preheat oven to 375 degrees F. Grease an 8 inch square pan.
In a medium size microwavable bowl, melt butter in the microwave until boiling, quickly stir in sugar and then the eggs and beat until well blended. 
Combine buttermilk with baking soda and stir into mixture.
Stir in cornmeal, flour, and salt until well blended and few lumps remain. 

Pour batter into the prepared pan. Bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.