Zucchini Garden Chowder

Recipe By: Taste of Home
Serving Size: 9

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 Tablespoons parsley, minced, fresh
• 1 Teaspoon basil, dried
• 1/3 Cup butter
• 1/3 Cup flour
• 1 Teaspoon salt
• 1/4 Teaspoon pepper
• 3 Cups water
• 3 Chicken Bouillon Cube,Unprepared
• 1 Teaspoon lemon juice
• 12 Ounces evaporated milk
• 14 Ounces diced tomatoes, undrained
• 10 Ounces corn, frozen
• 3/8 Cups parmesan cheese
• 2 Cups cheddar cheese, shredded

In a dutch oven or soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the boullion 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.