Zucchini Garden Chowder

Zucchini Garden Chowder
Margie Pierce

2 med. zucchini, chopped
1 med. onion, chopped
1 t. parsley flakes (or fresh)
1 tsp. dried basil (or fresh)
1/3 c. butter
1/3 c. flour
1 t. salt
¼ t. black pepper
3 C. water
3 chicken bouillion cubes
1 (14.5 oz) can diced tomatoes
1 (12 oz) can evaporated milk
1 can corn, drained
½ cup shredded parmesan cheese

In soup pot over med. heat, sauté zucchini, onion, parsley and basil in butter til tender. Sitr in salt, pepper and flour (it will quickly form a paste around the veggies so have your water ready). Stir and gradually add water then bouillon cubes. Bring to a boil, cook and stir for at least 2 minutes to thicken. Add tomatoes (with juice) and evaporated milk, corn and parmesan cheese. Return to low boil, reduce heat and simmer for 3-5 minutes. Garnish with extra parmesan if desired.