From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 6 cups chopped zucchini
  • 3 cups chopped onion
  • 1 (16-ounce) can tomatoes, drained and chopped
  • 1/3 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon sweet basil
  • 1/8 teaspoon thyme
  • 1/2 cup water
  • 1 (16-ounce) can corn, drained
  • 2 teaspoons lemon juice
  • 1/4 teaspoon Tabasco sauce
  • 8 chicken bouillon cubes
  • 2 cups boiling water
  • 1 stick butter
  • 6 tablespoons all-purpose flour
  • 2-1/2 cups milk
  • 1/2 pound sharp cheddar cheese, grated
  • 1/4 cup Parmesan cheese
  • 1 cup half and half cream

In a 6-quart kettle, put zucchini, onion, tomatoes, parsley, salt, pepper, basil, thyme, and 1/2-cup water.  Boil for 10 to 15 minutes. Vegetables should be tender but firm.  Reduce heat to simmer. Add corn, lemon juice, and Tabasco sauce.  Add chicken bouillon cubes which have been dissolved in the boiling water.  In a separate pan, melt butter and blend in flour to make a roux.  Using a whisk, gradually stir in milk.  When mixture thickens, add cheddar and Parmesan cheeses.  Stirring constantly, add milk-cheese mixture to the vegetable pot.  Add cream and heat, but do not boil.  More milk may be added for thinner chowder.

SERVES: 8 - 10

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