Zucchini Garden Chowder

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8-10 servings
INGREDIENTS:
2 medium zucchini, chopped                                                             3 cups water
2 medium onion, chopped                                                                  3 cubes chicken bouillon
2 tbsp minced fresh parsley                                                                1 tsp lemon juice
12 oz evaporated milk                                                                            1 tsp dried basil                                                 
1 can diced tomatoes                                                                              1/3 cup butter                                                                          
1 package frozen corn                                                                            1/3 cup flour                                                                          
1/4 cup Parmesan cheese                                                                    1 tsp salt                                                                                
2 cup grated cheddar cheese 1/4 tsp pepper
 
​Saute zucchini, onion, parsley and basil in butter until tender.  Stir in flour, salt and pepper.  Gradually stir in water.  Add bouillon cubes and lemon juice.  Mix well.  Bring to a boil, cook and stir for 2 minutes.  Add evaporated milk, tomatoes and corn.  Reduce heat, cover and simmer for 5 minutes.  Just before serving, stir in cheeses until melted.