Directions:
- In a Dutch oven or soup kettle over medium heat, saute zucchini, 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 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 if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.42 Kcal (1450 kJ) | ||
| Calories from fat | 241.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.78g | 41% | |
|---|---|---|---|
| Cholesterol | 73.53mg | 25% | |
| Sodium | 1387.34mg | 58% | |
| Potassium | 155.41mg | 3% | |
| Total Carbs | 13.24g | 4% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 13.66g | 27% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 387.2mg | 39% | |
| Amount Per 100 g | |||
| Calories | 152.27 Kcal (638 kJ) | ||
| Calories from fat | 105.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 41% | |
|---|---|---|---|
| Cholesterol | 32.32mg | 25% | |
| Sodium | 609.8mg | 58% | |
| Potassium | 68.31mg | 3% | |
| Total Carbs | 5.82g | 4% | |
| Sugars | 0.94g | 9% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 6.01g | 27% | |
| Vitamin C | 2.4mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 7% | |
| Calcium | 170.2mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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