Zucchini Garden Chowder

By Beth Anderson on September 6, 2017 at 10:26am

Cooking With Mary 9/6/17

2 medium zucchini, chopped
1 medium onion, chopped
2 TBSP fresh chopped parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
1/4 tsp pepper
3 cups water
3 bouillon cubes
1 tsp lemon juice
1 can diced tomatoes, undrained
1 can evaporated milk
1 package frozen corn
1/4 cup grated parmesan
2 cups cheddar cheese

In a Dutch oven, saute zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt and pepper. Gradually stir in water. Add lemon and bouillon cubes. Bring to a boil. Reduce heat and simmer for 5 minutes Stir in cheese just before serving. Garnish with additional parsley if desired.