1teaspoondried basil, or 1 tablespoon fresh basil, chopped
2tablespoonsbutter
1mediumonion, chopped
¼cupflour
1teaspoonsalt
¼teaspoonpepper
3cupslow-sodium chicken broth
1teaspoonlemon juice
1 (12-ounce)canevaporated milk (can use fat-free or low-fat)
1 ½cupsfrozen or fresh corn kernels
¼cupfreshly grated Parmesan cheese
Instructions
In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well.
Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.