Zucchini Garden Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
• 1 teaspoon dried basil
• 1/3 cup butter or 1/3 cup margarine
• 1/3 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 chicken bouillon cubes
• 1 teaspoon lemon juice
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (12 ounce) can evaporated milk
• 1 (10 ounce) package frozen corn
• 1/4 cup parmesan cheese, grated
• 2 cups cheddar cheese, shredded (8 oz.)
• 1 pinch sugar (optional)
• additional chopped parsley (optional)

Recipe

• 1 in a dutch oven or soup kettle over medium heat, saute zucchini, onion, parsley and basil in butter until vegetables are tender.
• 2 stir in flour, salt and pepper.
• 3 gradually stir in water.
• 4 add the bouillon and lemon juice; mix well.
• 5 bring to a boil; cook and stir for 2 minutes.
• 6 add tomatoes, milk and corn; bring to a boil.
• 7 reduce heat; cover and simmer for 5 minutes or until corn is tender.
• 8 just before serving, stir in cheeses until melted.
• 9 add sugar and garnish with parsley if desired.