3 TBSP butter (yes, the real deal stuff)
3 large carrots
¼ cup freshly cut basil
¼ cup freshly cut Italian parsley
1/3 cup flour
3 cups chicken stock
1 can evaporated milk
1-2 large handfuls of cheese ( I used an Italian shredded mix, but use whatever you wish)
1 cup white corn, thawed and drained
2 tomatoes, diced (remove the inner seeds)
1 tsp salt
1 tsp pepper
In a large saucepan, sauté the onion, zucchini, carrots, and herbs in the 3 tbsp of butter until mostly tender. Add the flour and stir until everything is coated. Slowly add the chicken stock and bring to a boil- allow it to simmer and medium high heat for 20 ish minutes. Now add the evaporated milk, cheese, corn, tomatoes, and seasonings and allow to cook through for 10 minutes or so, stirring often.
Serve warm. Bon Appetit!