Serves 6-8
2 Tbs butter or margarine
Melt in soup pot over medium heat.
2 medium zucchini (chopped)
1 medium onion (chopped)
2 Tbs. fresh parsley (chopped)
1 Tbs. fresh basil (chopped; or 1 tsp dried)
Add and sauté until tender.
1/3 c. wheat flour
3/4 tsp. salt
1/2 tsp. pepper
3 c. water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.
3 chicken or vegetable bouillon cubes
1 tsp. lemon juice
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes
6 baby red potatoes (chopped)
Add and cook until tender.
2 c. tomatoes
1 1/2 c. evaporated milk (1 1/2c. equals 1 can)
2 c. sweet corn
Add and return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender.
2 c. cheddar cheese (shredded)
1/4 c. parmesan cheese (freshly grated)
Just before serving add and stir until melted.
*Note - this soup freezes well. We've added the cheese and then put the soup in freezable containers. Another possible add in - crab and shrimp to make it a seafood vegetable chowder, which is also quite good.
