From Amy S
2 medium zucchini, chopped
1 medium onion, chopped
2 T fresh parsley, minced
1 t dried basil
1/3 C butter
1/3 C all purp flour
1 t salt
1/4 t pepper
3 C water
3 chicken bouillon cubes
1 t lemon juice
1 can (14.5oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg frozen corn
2 C shredded cheddar cheese
pinch sugar
In a dutch oven or soup kettle, saute the zuchhini, onion, parsley and basil in butter, over medium heat until vegetables are 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 two minutes. Add the tomatoes, milk, and corn, and bring to a boil. Reduce heat. Cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese until melted. Add sugar and garnish with parsley if desired.
*Note: when I had this, I do not believe the pinch of sugar was added to my bowl/cheese, and it was fine without it.
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