farmers market chowder

i'm making sure to take advantage of the last month or so of fresh, local veggies... yum!!

2 zucchini, peeled and chopped
1 onion, chopped
3 ears corn (cut the kernels off)
3 tomatoes, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
3 cups water
1/3 cup flour
1 1/4 cup evaporated milk
2 cups cheddar cheese (i used pepper jack because thats what i had in my fridge and it turned
out excellent)
1/4 cup parmesan cheese
3 vegetable bullion cubes
2 tbs butter
salt, pepper, sugar

in a large soup pot, melt 2 tbs butter. sautee zucchini and onion until tender.

mix in flour, basil, and parsley. add dash salt, dash pepper. gradually add water and bullion cubes. bring to a boil, then reduce heat and cook and stir 2-5 minutes.

add evaporated milk, corn, and tomatoes. bring to a boil. reduce heat and simmer 5 minutes until corn is tender.

add cheese, stir until just melted. add a pinch of sugar to taste.


ps- my soup came out a little watery because i used regular milk instead of evaporated...