Ingredients
-
2 zucchini, chopped
-
1 onion, chopped
-
2 tablespoons fresh parsley
-
1 teaspoon dried basil
-
3 tablespoons butter
-
1/3 cup flour
-
1 teaspoon salt
-
1/4 teaspoon pepper
-
3 cups water
-
3 chicken bouillon cubes
-
1 teaspoon lemon juice
-
1 (14 ounce) can diced tomatoes
-
1 (12 ounce) can evaporated milk
-
1 cup frozen corn
-
1/4 cup parmesan cheese
-
2 cups cheddar cheese
-
1 pinch sugar
-
additional chopped parsley
Instructions
- In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
- Stir in flour, salt, and pepper.
- Gradually stir in water.
- Add 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.