Add:
1/3 c. flour
1 t. salt
1/4 t. pepper
Cook to thicken and add:
3 c. water
3 chicken bouillon cubes
1 t. lemon juice
2 zucchini, chopped
2 T. parsley, fresh
1 t. dried basil
Boil & cook 2 min. (or as much as you like to cook zucchini)
Add:
1 can (14.5 oz.) diced tomatoes (don't drain)
1 can (12 oz.) evaporated milk
1 pkg. (10 oz.) frozen corn (I've also used canned corn)
Stir in:
1/4 c. parmesan cheese
2 c. cheddar cheese
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