Zucchini Soup - cooking recipe

Ingredients

1 small onion, chopped
1 Tbsp. butter or margarine
2 c. chicken broth
2 Tbsp. chopped canned green chilies
1/2 tsp. salt
1/8 tsp. pepper
2 small zucchini, chopped
1 (8 3/4 oz.) can whole kernel corn, drained
1 c. milk
2 oz. Monterey Jack cheese, cut into 1/4-inch cubes
ground nutmeg
snipped parsley

Preparation

Cook and stir onion in margarine until tender.
Stir in broth, chilies, salt, pepper, zucchini and corn.
Heat to boiling; reduce heat.
Cover and cook 5 minutes.
Stir in milk.
Heat just until hot (do not boil).
Add cheese; sprinkle with nutmeg and parsley. Serves 5.