Summer Garden Soup

This wonderful soup uses a lot of vegetables and still tastes really rich and creamy. It's delicious as is, but you could definitely get away with adding diced ham or chicken.

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3 medium zucchinis, chopped into bite sized pieces, or grated if your kids like that better
4 medium tomatoes, chopped into bite sized pieces
2 T. minced fresh parsley
1 t. basil (dried)
2 T. butter
1 onion, chopped
1/4 c. flour
1 t. salt
1/4 t. pepper
3 c. chicken broth
1 t. lemon juice
1 (12oz.) can evaporated milk
1 1/2 c. frozen, fresh, or canned corn kernels
1/4 c. parmesan cheese, grated
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In a large pot, melt the butter over medium heat.

Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes.

Add the flour, salt and pepper and stir and cook for one minute.

Gradually add the chicken broth, whisking or stirring constantly.

Add the lemon juice; mix well.

Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes).

Add the tomatoes, evaporated milk, and corn.

Bring the soup to a boil and reduce the heat to medium-low.

Cover the soup and simmer until the corn and zucchini are tender.

Stir in the cheese just before serving.

Serves 6