Garden Vegetable Chowder - cooking recipe

Ingredients

1 1/2 c. zucchini or yellow crookneck squash
1/3 c. margarine
1 medium onion, chopped or 1 Tbsp. onion powder
2 Tbsp. parsley flakes
1 tsp. basil
1/3 c. flour
1/4 tsp. pepper
1 chicken bouillon cube
1 tsp. lemon juice
3 c. water
1 pkg. frozen corn
1 can evaporated milk
6 medium tomatoes, seeded and chopped
1 lb. American cheese, shredded
1/3 c. sharp Cheddar cheese

Preparation

Cut squash lengthwise and slice into 1/4 inch slices.
Melt margarine in Dutch oven.
Stir in squash, onion, parsley and basil. Simmer 8 minutes.
Stir in flour and pepper.
Cook until bubbly. Remove from heat.
Stir in bouillon, lemon juice and water.
Heat, stirring constantly, until boiling.
Add corn and heat to boiling. Simmer 8 minutes.
Stir in evaporated milk and tomatoes.
Heat to almost boiling, then add cheese.
Stir constantly until melted. This is a most delicious chowder.