Zucchini Soup

By djmoulds

Ingredients

• 1 small onion, chopped
• 1 T margarine
• 2 cups chicken broth
• 2 small zucchini, chopped
• 1 can whole kernel corn, drained
• 2 T green chilies, chopped
• 1/2 t salt
• 1/8 t pepper
• 1 cup milk
• 2 ounces monterey jack cheese, cubed
• Ground Nutmeg
• Snipped Parsley

Preparation

Step 1

Cook and stir onion in margarine in 2 quart saucepan until tender. Stir in chicken broth, zucchini, corn, green chilies, salt and pepper. Heat to boiling; reduce heat. Cover and cook until zucchini is tender, about 5 minutes. Stir in milk; heat until hot. Add cheese, garnish with nutmeg and parsley.