1 zucchini, 6-8″ long
1/4 cup butter
1 small onion, chopped
1 tablespoon snipped fresh parsley
2 tablespoon chopped fresh basil, or 1/2 teaspoon dried
2 tablespoon plus 1 teaspoon flour
1/2 teaspoon salt
1/8 teaspoon Hungarian HOT paprika
1-1/2 cup chicken or vegetable stock
1/2 teaspoon lemon juice
1 cup fresh corn, scrapped from cob, or 1 cup frozen
1 pint light cream
3 medium tomatoes, peeled, seeded and finely chopped
1/2 cup shredded cheddar cheese
2 tablespoon grated Romano cheese
parsley for garnish
Cut zucchini lengthwise in half; chop into 3/8 inch slices. Melt butter in a heavy 3 quart pot. Cook and stir zucchini, onion, parsley and basil in butter for 6 to 8 minutes.
Stir in flour, salt, pepper, ad paprika. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in stock and lemon juice. Heat to boiling, stirring constantly.
Add corn to chowder. Return to boiling; reduce heat and cover. Simmer, stirring occasionally, until corn is cooked, about 5 minutes. Stir in cream and tomatoes. Heat just to boiling. Stir in cheeses. Cook and stir over low heat until cheeses are melted. Garnish with fresh parsley.
Makes 6 servings