INGREDIENTS
1/3 cup
butter
14 oz
canned tomatoes
3 tsp
chicken bouillon granules
1 tsp
dried basil
12 oz
evaporated milk
1/3 cup
flour
2 tbsp
fresh parsley
10 oz
frozen corn
1 tsp
lemon juice
1 medium
onion
1/4 cup
parmesan cheese
10 servings
parsley
1/4 tsp
pepper
1 tsp
salt
8 oz
shredded cheddar cheese
1 pinch
sugar
3 cups
water
2 media
zucchini