6 c. zucchini, chopped
3 c. onion, chopped
1 (16 oz.) can tomatoes, drained & chopped
1/3 c. fresh parsley, chopped
1 tsp. salt
1 tsp. pepper, coarsely ground
1/2 tsp. basil
1/2 tsp. thyme
1/2 c. water
1 (16 oz.) can corn, drained
2 tsp. lemon juice
1/4 tsp. Tabasco sauce
8 chicken bouillon cubes
2 c. boiling water
1 stick butter
6 tbsp. flour
2 1/2 c. milk
1/2 lb. Cheddar cheese, grated
1/4 c. Parmesan cheese, grated
1 c. Half & Half cream

In a 6-quart kettle, put zucchini, onion, tomatoes, parsley, salt and pepper, basil, thyme and 1/2 cup water. Boil for 10 to 15 minutes. Vegetables should be tender but firm. Reduce heat to simmer. Add corn, lemon juice and Tabasco sauce. Add chicken bouillon cubes, which have been dissolved in the boiling water.

In a separate pan, melt butter and blend flour to make a roux. Using a whisk, gradually stir in milk. When mixture thickens, add cheeses. Stirring constantly, add milk and cheese mixture to the vegetable pot. Add cream and heat, but do not boil. More milk may be added for thinner chowder. Serves 8.