Zucchini chowder

I posted this photo to Facebook earlier in the week and was surprised by how quickly it was shared and how many people wanted the recipe. Here is the recipe.(FYI it freezes well too.)

Zucchini Garden Chowder
Yield: serves 6-8
2 tablespoons butter or margarine
2 medium zucchini (chopped)
1 medium onion (chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh basil (chopped)
1/3 cup flour
¾ teaspoon salt
½ teaspoon pepper
3 cups chicken broth
1 teaspoon lemon juice
2 cups tomatoes (chopped)
1 ½ cups evaporated milk
2 cups corn
2 cups cheddar cheese (shredded)
¼ cup Parmesan cheese (freshly grated)

Melt butter or margarine in soup pot over medium heat. Add zucchini, onion, parsley and basil and sauté until tender. Stir flour, salt and pepper into vegetables. Gradually stir in water to make a smooth stock. Add chicken broth and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, evaporated milk and corn and return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving add cheeses and stir until melted. Add a pick of sugar to taste and garnish with more fresh parsley.