Zucchini Garden Chowder (Christy)

A great way to use up your big, extra zucchinis from the garden

2 zucchini chopped
1 onion chopped
2 TBSP minced parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
1/4 tsp pepper
3 cup chicken broth
1 tsp lemon juice
1- 14 1/2 oz can of diced tomatoes
1-12 oz can evaporated milk
1- 10oz pkg frozen corn
1/4 cup grated Parmesan
2 cups shredded cheddar cheese
pinch of sugar

In a soup pot, saute zucchini, onion, parsley, basil and butter until tender
Stir in flour, salt and pepper, then gradually add chicken broth and lemon juice. Bring to a boil
Mix well, stir for 2 minutes then add tomatoes, milk, corn, bring to a boil then reduce heat. Cover and simmer for 5 minutes. Stir in Cheese just before serving

NOTE: for a low fat soup you can substitute the butter for a TBSP or 2 of olive oil, use fat free evaporated milk and leave out the cheese. It still tastes GREAT!!