Zucchini Garden Chowder

I try to make this at least once a summer because it is so delicious!

2 med zucchini, chopped
1 med onion, chopped
2 T minced fresh parsley
1 t dried basil
1/3 c butter or margarine
1/3 c all-purpose flour
1 t salt
1/4 t pepper
3 c water
3 chicken bouillon cubes
1 t lemon juice
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg (10 oz) frozen corn, or one can, drained
1/4 c grated Parmesan cheese
2 c shredded cheddar cheese

In a soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in the water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn in tender. Just before serving, stir in cheeses until melted.

Yield: 8-10 servings (about 2 1/2 quarts)