Created by muffinlady on December 10, 2019
Step 1: In Dutch oven or soup kettle over medium heat saute zucchini, onion, parsley and basil in butter until vegetables are tender.
Step 2: Stir in flour, salt and pepper.
Step 3: Gradually stir in water. Add bouillon and lemon juice; mix well. Bring to a boil cook and stir 2 minutes.
Step 4: Add tomatoes, milk and corn; bring to a boil
Step 5: Reduce heat; cover ad simmer for 5 minutes or corn is tender.
Step 6: Just before serving stir in cheese makes 2 1/2 quarts