Zucchini Corn Chowder

3-4 ears or corn, uncooked & cut from cob. (or you can use frozen or canned corn)
2 tbsp. butter
3 c. sliced zucchini
1 c. finely chopped onion
3/4 c. finely diced bell pepper
1 clove garlic
2-3 diced medium red potatoes with skin on
1/4 c. diced ham or Canadian bacon
1/4 tsp. crushed dried basil leaves
1/4 tsp. crushed dried tarragon leaves (I didn't use this spice and the chowder was still delicious)
1/4 tsp. coarse ground pepper
1/4 tsp. paprika
3 c. water
1 can undiluted evaporated milk (I didn't have this on hand and used 1% milk and maybe a little more flour to make the soup thick enough)
1/4 c. all purpose flour
Salt to taste

In heavy saucepan saute zucchini, onion, green pepper, garlic and potatoes in butter. Add corn, water and seasonings. Bring mixture to boil. Reduce heat; simmer 20 minutes. Blend together milk and flour until smooth. Add to corn mixture gradually; cook and stir until thickened. Serve hot. Makes 8 servings.