Garden Vegetable Chowder

I got this recipe shortly after we were married and we were attending the University Ward. I made it the other night and realized I had forgotten how good it was. Mark and Tiff really liked it too.

GARDEN VEGETABLE CHOWDER

1 1/2 lb. zucchini
1/3 c. butter
1 med. onion
2 Tbsp. snipped parsley
1 tsp. dried basil
1/3 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. instant chicken boullion
1 tsp. lemon juice
3 c. water
1 can evaporated milk
1 10-oz. pkg. frozen corn (I used some fresh corn, cooked, cut of the cob)
6 medium tomatoes, (about 1 1/2 lb.) skins removed, seeded, chopped
1 c. fontina cheese (opt.)
1/4 c. Romano cheese (opt.)

Cut zucchini into small cubes. Melt butter in large pan. Cook and stir zucchini, onion, parsley and basil in butter for 8-12 minutes. Stir in flour, salt and pepper into vegetable mixture. Cook over low heat, stirring constantly, till bubbly. Remove from heat. Stir in boullion, lemon juice and water.  Heat, stirring constantly, to boiling. Add corn. (If using frozen corn, heat to boil and cook  till corn is cooked) Stir in milk and tomatoes. Heat just till boiling. If cheeses are desired, stir them in and heat until melted.

BUTTERNUT SQUASH SOUP

By popular request.

1 (2-3 lb.) butternut squash, (peeled, seeded, cut in chunks)
2 Tbsp. butter
1 onion, chopped
6 c. chicken broth
Nutmeg
Salt and pepper
Cream
Melt butter in large pot. Add onion. Cook till done. Add squash and broth. Cook till squash is tender. Puree vegetables with broth in blender. Return to pot. Season. Add a touch of cream if desired. (I do.)