Ingredients
| 2 | md. zucchini, chopped | | 1 | md. onion, chopped | | 2 tbsp. | fresh parsley, minced | | 1 tsp. | dried basil | | 1/3 cup | butter or | | margarine | | 1/3 cup | all-purpose flour | | 1 tsp. | salt | | 1/4 tsp. | pepper | | 3 cups | water | | 3 | chicken bouillon cubes | | 1 tsp. | lemon juice | | 1 can (14-1/2 oz.) | diced tomatoes, undrained | | 1 pkg. (10 oz.) | frozen corn | | 1/4 cup | parmesan cheese, grated | | 2 cups | cheddar cheese, shredded | | 1 can (12 oz.) | evaporated milk |
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Instructions
In soup kettle over medium heat, saute the zucchine, 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 boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving stir in cheeses until melted.
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