INGREDIENTS
2
medium zucchini (diced)
3/4 cup
diced onion (1 onion)
2
14- oz cans chicken broth (about 3 1/2 cups)
1/3 cup
butter
1/3 cup
flour
1/2 tsp
dried sage
1/2 tsp
garlic powder
1 tsp
dried parsley
1 tsp
lemon juice
1
14- oz can diced tomatoes (lightly drained)
1 can
corn (lightly drained)
1
120- oz can evaporated milk
2 cups
shredded cheddar cheese
1/4 cup
shredded Parmesan cheese
salt & pepper