Zucchini Garden Chowder - cooking recipe

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
2 Tbsp. minced fresh parsley
1 tsp. dried basil
1/3 c. butter or margarine
1 pkg. (10 oz.) frozen corn
1/3 c. all purpose flour
1 tsp. salt
1/4 tsp. pepper
3 c. water
3 chicken bouillon cubes
1 tsp. lemon juice
1 (14 1/2 oz.) can diced tomatoes, undrained
1 (12 oz.) can evaporated milk
1/4 c. grated Parmesan cheese
2 c. (8 oz.) shredded Cheddar cheese
pinch of sugar (optional)
Additional chopped parsley (optional)

Preparation

In Dutch oven or soup kettle over medium heat, saute zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper.
Gradually stir in water. Add bouillon and lemon juice.
Mix well.
Bring to a boil.
Cook and stir for 2 minutes.
Add tomatoes, milk and corn; bring to a boil. reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, stir in cheeses until melted.
Add sugar and garnish with parsley if desired.
Yields 8 - 10 servings.