Zucchini Garden Chowder

I am loving the hints of Fall .... the carpet of color in the mountains, peaches and tomatoes on every corner, and the sightings of sweaters and boots.

 I absolutely love Fall (I absolutely love every season that isn't Winter - honestly) - but there are so many things to look forward to this time of year.

 One of them is soup season!
Thanks to Emily I made a soup last night that quickly made its way to the top of the list. Tom and Zac kind of loved it too! The fact that we were eating soup and homemade wheat bread while watching "The Middle and Modern Family" kind of made it all the more delicious!

Zucchini Garden Chowder

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 Tbsp minced fresh parsley
• 1 tsp dried basil
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 tsp salt
• 1/4 tsp pepper
• 3 cups water
• 3 tsp chicken bouillon granules
• 1 tsp lemon juice
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (12 oz) evaporated milk
• 1 pkg (10 oz) frozen corn
• 1/4 cup grated Parmesan cheese
• 2 cups (8 oz) shredded cheddar cheese
• Pinch sugar, optional
• Additional minced parsley, optional

In a stock pot, saute the zucchini, onion, parsley and basil in butter until vegetables are tender.

Stir in the flour, salt and pepper

Gradually add the water and bouillon. (I used 3 cups of chicken stock instead)

Add the lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes until thickened.

Add tomatoes,milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender and soup has thickened.

Just before serving add the cheeses; stir until melted. Add sugar and garnish with parsley if desired.

Now sit back and enjoy!