Zucchini Chowder

1. Melt 1 tbsp butter in a skillet. Add onions and saute for a minute or two. Add zucchini and a dash of salt and pepper and cook for 5 minutes. Set aside. 2. In a large pot, make a white roux with flour and remaining butter. 3. Slowly whisk in chicken stock, ensuring the roux remains smooth. 4. Add sage, garlic powder, lemon juice, tomatoes and corn. 5. Reduce heat to medium and add cheese. Stir gently until melted. 6. Add evaporated milk and parsley. Simmer for 10-15 minutes. 7. Adjust thickness as desired with heavy cream and serve with additional cheese on top if desired.