Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 T minced fresh parsley
1 tsp. dried basil
1/3 c. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 c. water
3 chicken bouillon cubes
1 tsp. lemon juice
1 (14 1/2 oz.) can diced tomatoes, undrained
1 can evaporated milk
1 pkg. frozen or 1 can corn
1/4 c. parmesan cheese
8 oz. cheddar cheese, shredded

In pot, saute zucchini, onion, parlsey, basil, and butter until tender. Stir in flour, salt, and pepper. Gradually stir in water and bouillon cubes (or canned broth) and lemon juice. Mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk, and corn. Bring to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Garnish with chedder cheese.

(I usually use 1% milk instead of evaporated milk and the soup still turns out creamy.)