2 c. water
1 beef bouillon cube
1 tsp. salt
1/2 tsp. crushed basil leaves
1/4 tsp. pepper
1 c. chopped onion
1/2 c. sliced celery
2 tbsp. butter
1 lg. peeled potato
1 c. (2 med.) pared, sliced carrots
1 1/2 c. (1 med.) halved zucchini slices
1 c. (7 oz. can) whole kernel corn & liquid
1 tbsp. flour
2/3 c. undiluted evaporated milk
1/2 c. (2 oz.) shredded sharp cheddar
Shredded cheese for garnish

Saute onion and celery in butter in Dutch oven just until tender. Cut potato into 1/2" cubes (about 2 cups). Add potato, carrots, water, bouillon cubes, salt, basil and pepper. Heat to boiling. Reduce heat, cover and boil gently 30 minutes. Stir in zucchini, corn and liquid. Boil gently 30 minutes more. Combine flour with small amount of evaporated milk, s stir in remaining evaporated milk, add to veggies mixture. Cook over medium heat, stirring constantly until mixture just comes to a boil. Remove from heat, stir in 1/2 cup cheese until melted.