1 zucchini, 7 to 8 inches long
1 med. onion, chopped
1/4 c. butter, melted in 2 qt. saucepan
1 tbsp. parsley
1 tsp. basil

Quarter zucchini lengthwise and cut into 3/8 inch slices. Combine all ingredients in pan, cook and stir occasionally for 8 minutes. 1 chicken bouillon or cube dissolved in 2 c. hot water 1 pt. frozen corn

Stir flour into vegetable mixture and cook, stirring until bubbly. Add bouillon water and bring to boil, always stirring. Add corn, bring back to boil, reduce heat and cover. Simmer another 8 minutes. 1/2 to 1 c. milk 1/2 to 1 c. Velveeta cheese, cubed 1/4 c. Parmesan cheese

Prepare tomato. Stir milk and tomato into soup mixture. Heat just to boiling. Stir in cheeses and cook until they are melted. Serve. Serves 4.