Zucchini Garden Chowder

By TMaloy

Ingredients

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 T. minced fresh parsley
• 1 t. dried basil
• 1/3 cup butter
• 1/3 cup all purpose flour
• 1 t. salt
• 1/4 t. pepper
• 3 cups water
• 3 chicken bouillon cubes
• 1 t. lemon juice
• 1 can - 14 1/2 oz. diced tomatoes, undrained
• 1 can - 12 oz. evaporated milk
• 1 pkg. - 10 oz. frozen corn
• 1/4 cup grated parmesan cheese
• 2 cups shredded sharp cheese.
• pinch of sugar, optional

Preparation

Step 1

In large soup kettle 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 water, bouillon and lemon juice, mix well.
Bring to a boil, and cook and stir for 2 min. Add tomatoes, milk and corn. Reduce heat and cover and simmer until corn is tender. Just before serving add cheese until melted.