2 med. zucchini, chopped      
1 med. onion, chopped                      
2 Tbsp. minced fresh parsley            
1 tsp. dried basil                     
1/2 cup butter or margarine
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper 
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
1 can diced tomatoes
1 can evaporated milk
1 (10 oz.) pkg. frozen corn
¼ cup grated Parmesan cheese                                           
2 cups shredded Cheddar cheese    
Pinch of sugar (optional)

In a Dutch oven or soup kettle over medium heat, sauté the zucchini, onion, parsley, and basil in butter until vegetables 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.  Add sugar and garnish with parsley if desired.

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