4 c. sliced zucchini
1/3 c. chopped onion
1/3 c. butter
1/3 c. flour
1 tbsp. dried parsley
1 tsp. basil
1 tsp. salt
1/8 tsp. pepper
3 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. frozen corn
1 (13 1/2 oz.) can evaporated milk
1 (16 oz.) can tomatoes, broken up or 3 fresh, chopped tomatoes

Saute zucchini in butter in a large saucepan. Stir in flour, parsley, basil, salt and pepper. Gradually add water, stirring constantly. Add remaining ingredients. Bring to a boil, simmer 10 to 15 minutes. 6 to 8 servings.