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Zucchinni Corn Chowder

From Princeton Farm Fresh

<p>This is our families all time favorite summer soup. We use fresh corn, zucchini and tomatoes when in season.</p>
Source: Taste Of Home (Entered by Angela Magney)
Serves: 10

2 med zucchinni chopped
1 med onion chopped
2 TBSP minced fresh parsley and basil
1/3 cup butter cubed
1/3 cup all purpose flour
1 tsp salt
1/4 tsp pepper
3 cups water
3 tsp chicken bouillon granules
1 tsp lemon juice
1 14.5 oz can diced tomatoes
1 12 oz can evaporated milk
10 oz frozen corn
1/4 cup grated parmesan cheese
2 cups shredded cheddar cheese

Step by Step Instructions
  1. In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).