from Simply in Season
2 T butter
2 med zucchini (or yellow squash) chopped
1 med onion chopped
2 T fresh parsley chopped
1 T fresh basil chopped (or 1 tsp dried)
1/3 c. flour
3/4 tsp salt
1/2 tsp pepper
3 c. water (or chicken stock)
3 chicken bouillon cubes (omit if using chicken stock in place of water)
1 tsp lemon juice
2 c. tomatoes chopped
1 1/2 c. evaporated milk
2 c. corn
2 c. shredded cheddar cheese
1/4 c. Parmesan cheese grated
Melt butter in soup pot over medium heat. Add zucchini, onions, basil and parsley and saute until tender. Stir in flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes (if using) and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, milk and corn and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving add the cheeses and stir until melted.
