3 ears fresh corn or 1 (12 oz.) can corn
5 cups sliced zucchini
4 oz. mushroom pieces (drained)
3 tbsp. chopped pimento
1 tsp. instant chicken bouillon granules
1/2 cup sour cream
1 tbsp. plain flour
1 tsp. dried dill weed
1/2 tsp. salt

Combine the undrained corn, zucchini, mushrooms, pimento and bouillon. Cook (covered) oven medium heat until tender. Blend together the sour cream, flour, dill weed and salt. Stir into hot mixture and cook an additional 15 minutes or until heated through. Stir occasionally.