Betsy 12 servings (1 cup each)
1 1/2 # zucchini
1/2 c butter
1 medium onion, chopped
2 TBP snipped parsley
1 tsp dried basil leaves
1/3 c flour
1 1/2 tsp salt
1/4 tsp pepper
1 TBP instant chicken bouillion
1 tsp lemon juice
3 cups water
1 (10 oz) pkg frozen whole kernel con (thaw then remove excess water)
1 can (14 1/2 oz) evaporated milk
6 medium tomatoes (about 1 1/2 #) skins removed, seeded, finely chopped
1 c shredded fontina cheese
1/4 c grated roman cheese
1. Cut zucchini lengthwise in half; cut into 3/8 inch slices. Cook and stir zucchini, onion, parsley and basil in butter in 6 qt. dutch oven for 8 minutes.
2. Stir flour, salt, pepper into vegetable mixture. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in bouillion, lemon juice and water. Heat stirring constantly, to boiling.
3. Add corn to chowder. Heat to boiling, reduce heat and cover. Simmer stirring occasionally, until corn is cooked, about 8 minutes. Stir in milk and tomatoes. Heat just to boiling. Stir in cheeses and cook and stir until cheese are melted.
4. Garnish with parsley.