1/2 c. butter
1/2 c. thinly sliced onion
1 c. fresh corn OR
1 (7 oz.) can whole kernel corn
2 c. zucchini, cut in 1/4-inch slices
1/2 c. green pepper strips OR
1/2 sweet red pepper strips
1/4 c. all-purpose flour
1/2 tsp. Italian seasoning
2 1/2 c. milk
1/2 c. canned condensed chicken broth, undiluted
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded provolone cheese
1/4 c. sliced pimento drained
2 med. tomatoes, peeled and cut in wedges
Chopped parsley

Melt 1/4 cup butter in large skillet; add onion and saute until tender. Add corn, zucchini, and pepper; cover and cook over medium high heat, stirring occasionally, until vegetables are tender (8-10 minutes).

Meanwhile, prepare cream soup base. Melt remaining 1/4 cup butter over low heat; stir in milk and chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.