Simply in Season. I roughly chopped my zucchini, so there was more texture to my chowder, but it was tasty, thick and rich.
2 Tbsp butter
2 medium zucchini, chopped (I used one humongous zucchini and one yellow squash)
1 medium onion, chopped
2 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, chopped (or 1 tsp dried)
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 chicken or vegetable bouillon cubes
1 tsp lemon juice
2 cups tomatoes, chopped (I didn't have any on hand to add in)
1 1/2 cups evaporated milk
2 cups corn
2 cups cheddar cheese, grated
1/4 cup Parmesan cheese, grated
Melt butter in soup pot over medium heat. Add zucchini, onion, parsley, and basil and saute until tender.
Stir flour, salt, and pepper into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2-3 minutes.
Add tomatoes, evaporated milk, and corn and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving, add cheeses and stir until melted. Add a pinch of sugar to taste and garnish with chopped fresh parsley.