Ingredients
2 medium zucchini, chopped1 medium onion, chopped2 tablespoons minced fresh parsley1 teaspoon dried basil1/3 cup butter, cubed1/3 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper3 cups water3 teaspoons chicken bouillon granules1 teaspoon lemon juice1 can (14-1/2 ounces) diced tomatoes, undrained1 can (12 ounces) evaporated milk1 package (10 ounces) frozen corn1/4 cup grated Parmesan cheese2 cups shredded cheddar cheesePinch sugar, optionalAdditional minced fresh parsley, optional
Preparation
In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.
