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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is incredible. So full of wonderful flavors. Great all year long. Enjoy Ingredients:
2 medium zucchini chopped |
1 medium onion chopped |
2 tablespoons minced fresh parsley |
1 teaspoon dried basil |
1/3 cup butter or margarine |
1/3 cup all purpose flour |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 cups water |
3 chicken bouillon cubes |
1 teaspoon lemon juice |
1 can diced tomatoes undrained |
1 can evaporated milk |
1 package frozen corn |
1/4 cup grated parmesan cheese |
2 cups shredded cheddar cheese |
1/4 teaspoon granulated sugar |
Directions:
1. In a Dutch oven or soup kettle over medium heat sauté zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper then gradually stir in the water. Add the bouillon and lemon juice and mix well. Bring to a boil cook and stir for 2 minutes. Add tomatoes, milk and corn then bring to a boil. Reduce heat then cover and simmer for 5 minutes. Just before serving stir in cheeses until melted. Add sugar and garnish with parsley.
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