1 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
1 lg. peeled potato
1 c. sliced carrots
2 c. water
1 beef bouillon cube
1 tsp. salt
1/2 tsp. crushed basil leaves
1 1/2 c. halved zucchini slices
1 (7 oz.) can whole kernel corn
1 tbsp. flour
2/3 c. evaporated milk
1/2 c. shredded cheddar cheese
Additional shredded cheddar cheese

Saute onion and celery in butter just until tender. Cut potato into small cubes. Add potatoes, carrots, water, bouillon cube, salt, basil and pepper. Cover and boil gently for 30 minutes. Combine flour with small amount of evaporated milk. Stir in remaining evaporated milk and add to vegetable mixture. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and stir in 1/2 cup of cheese until melted. Ladle soup into bowl and sprinkle with additional cheese.