Garden Chowder

Kirsten Ellsworth

2 med. Zuccini chopped
1 med. onion chopped
2 T parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
2 cup shredded cheddar cheese
1/4 tsp pepper
3 cups chicken broth
1 tsp lemon juice
2-3 tomatoes diced
1 can evaporated milk
1 can corn, drained
1/3 cup parmasan cheese

Saute zucchini, onion, parsley, and basil in butter until tender. Stire in flour, salt and pepper. Gradually stir in chicken broth. Add lemon juice, mix well. Bring to 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.