Zucchini Garden Chowder

Zucchini Garden Chowder

2 medium zucchini, chopped (however big or small you like chunks in your soup)
1 medium onion chopped
2 Tbsp. minced fresh parsley
1 tsp dried basil
1/3 c. butter
1/3 c. flour
1 tsp salt
1/4 tsp pepper
3 c. water
3 chicken bouillon cubes
1 tsp. lemon juice
1 (14 1/2 oz) can diced tomatoes, undrained
1 (12 oz) can evaporated milk
1 (10 oz) pkg frozen corn
1/4 c. grated parmesan cheese
2 c. shredded chedder cheese
pinch of sugar (optional)

In a soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until tender.
Stir in flour, salt and pepper.
Gradually stir in water.
Add bouillon cubes and lemon juice; mix well.
Bring to a boil, 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 (and sugar if desired) until melted. Garnish with parsley if desired.

I know it looks like a lot, but it's not. And it's very easy! Another note is that if I have fresh tomatoes or corn I use them instead and it's even better.

I can't take credit for this. But she can. (My running in the warm months partner and more importantly my friend.)