Zucchini Corn Chowder

2 zucchini
1 onion
2 tbs minced fresh parsley
1 tsp died basil
1/3 cup butter
1/3 cup flour
1 tsp salt
¼ tsp pepper
3 cups water
3 chicken boullion cubes
1 tsp lemon juice
1 (14 oz) can diced tomoatoes
1 can evaporated milk
1 pkg frozen corn

1. Sauté the first five ingredients with a little oil until the zucchini are golden brown. Then transfer the mixture to a large pot.
2. Add the flour, salt, pepper and stir the mixture together.
3. Then add the water, bullion, lemon juice and stir again.
4. Next add the diced tomatoes, evaporated milk, and corn and stir once more.
5. Bring it all to a boil and then reduce the heat. Cook for 5 minutes stirring occasionally.

Finally add:
¼ cup grated parmeasean cheese
2 cups shredded cheddar chesse
pinch of sugar.

6. Stir in the last three ingredients until the cheese is just melted and serve.