Zucchini Chowder

 Recipe By        : Taste of Home Magazine
 Serving Size     : 10   
 Preparation Time : 0:30
 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      medium        zucchini -- chopped
    1      medium        onion -- chopped
    2      tablespoons   minced fresh parsley
    1      teaspoon      dried basil
      1/3  cup           butter or margarine
      1/3  cup           all-purpose flour
    1      teaspoon      salt
      1/4  teaspoon      pepper
    3      cups          water
    3                    chicken bouillon cubes
    1      teaspoon      lemon juice
    1      can           diced tomatoes (14-1/2 oz.)
    1      can           evaporated milk -- (12 oz.)
    1      package       frozen corn -- (10 oz.)
      1/4  cup           grated parmesan cheese
    2      cups          shredded cheddar cheese -- (8 oz.)
           pinch         sugar -- optional
                         chopped parsley -- 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.  Yields about 2-1/2 quarts.
 
 - - - - - - - - - - - - - - - - - -