Zucchini Garden Chowder

Kim Riehle

2 medium zucchini, chopped
1 medium onion, chopped
2 Tbsp. minced parsley
1 tsp. basil
1/3 cup butter or margarine
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
2 to 3 medium diced tomatoes
1 (12 oz) can evaporated milk
1 (10 oz) pkg frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese

In large soup pan, saute zucchini, onion, parsley, basil, and butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice and mix well. Brint to a boil. Cook and stir for 2 minutes. Add tomatoes, milk and corn. Bring to a boil. Reduce heat. Cover and simmer 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.