Zucchini Garden Chowder

By á-100

Ingredients

• 2 T butter
• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 T. fresh parsley
• 1 T. fresh basil
• 1/3 c. flour
• 3/4 t. salt
• 1/2 t. pepper
• 3 c. water
• 3 chicken or vegetable bouillon cubes
• 1 t. lemon juice
• 2 c. tomatoes
• 1 1/2 c. evaporated milk
• 2 c. corn
• 2 c. cheddar cheese
• 1/4 c. parmesan cheese

Preparation

Step 1

Melt butter in soup pot over medium heat. Add veggies and saute until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, milk and corn. Return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving stir cheeses in until melted. Add pinch of sugar to taste and garnish with chopped parsley.