Zucchini Garden Chowder

2 medium zucchini -- chopped
1 medium onion -- chopped
2 tablespoons fresh parsley -- minced
1 teaspoon dried basil
1/3 cup butter or margarine
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
14 1/2 ounces canned tomatoes -- diced
12 ounces evaporated milk
10 ounces frozen corn
2 cups cheddar cheese -- shredded

1/4 cup Parmesan cheese -- grated
1 pinch sugar -- optional

chopped parsley -- optional

In a dutch over or soup kettle over medium heat, saute zucchini, onion,
parsley and basil in butter until vegetables are tender. Stir in flour, salt
and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well.
Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn;
bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is
tender. Just before serving, stir in cheeses until melted. Add sugar and
garnish with parsley if desired. Yields 8-10 servings or about 2 1/2 quarts.