Melt in soup pot over medium heat 2 tablespoons butter or margarine.
Add and saute until tender:
2 medium zucchini (chopped)
1 medium onion (chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh basil (chopped)
Stir into vegetables:
1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
Gradually stir in 3 cups water to make a smooth stock.
Add and mix well 3 chicken or vegetable bouillon cubes and 1 teaspoon lemon juice. Bring to a boil, reduce heat and cook, stirring often, for 2 minutes.
2 cups tomatoes (chopped)
1 1/2 cups evaporated milk
2 cups corn
Return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving, add 2 cups cheddar cheese and 1/2 cup Parmesan cheese. Stir until melted.
From Simply in Season