Zucchini Garden Chowder

Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 tbsp minced fresh parsley
1 tsp dried basil
1/3 c butter or margarine
1/3 c flour
1 tsp salt
1/4 tsp pepper
3 c water
3 chicken bouillon cubes
1 tsp 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 c grated Parmesan cheese
2 c shredded cheddar cheese
Additional chopped parsley (for garnish)

In a Dutch over or soup kettle over medium heat, saute the zucchini, onion, parsley, and basil in butter until veggies are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the 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. Yield: 8-10 servings.