4 sliced zucchini
1/2 c. chopped onion
1/3 c. butter
1/3 c. flour
2 tbsp. chopped parsley
1 tsp. basil
1 tsp. salt
1/8 tsp. white pepper
3 c. chicken stock
13 oz. can evaporated milk
1 c. grated cheese
1 lb. can diced tomato
1 pkg. frozen corn
Especially good with garden fresh vegetables

In large soup pot, saute onions and zucchini in butter until onions are done (transparent). Add flour to make roux. Add seasonings. Gradually add liquids and cook until thickened (will be somewhat thin). Add cheese and corn and tomatoes. Bring to a boil, reduce heat to simmer for 10 to 15 minutes. Do not over cook and curdle. Makes approximately 3 quarts.