Ingredients
2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 cups of chicken stock (if using homemade, you will need to add some salt)
1 can (14.5 ounces) diced tomatoes, un-drained (you can use fresh if you have them)
1 can (12 ounces) evaporated milk (thankful that I found a can of this at the back of the pantry!)
5 ears of sweet corn (simply cut the kernels off of the cob; or use a ~10 oz bag of frozen corn)
1/4 cup freshly shredded Parmesan cheese
2 cups shredded cheddar cheese
Directions
In a stockpot over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper.
Gradually stir in the chicken stock.
Bring to a boil; cook and stir for 2 minutes.
Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender.
Just before serving, stir in cheeses until melted. Serve with croutons (my fave for creamy soups) or crackers
Yields 8-10 servings