Zucchini Soup
with fresh corn from my grandfather's garden...
1 small onion, chopped
1 tbsp butter
2 cans chicken broth
1 can diced green chilies
1/2 tsp salt
1/2 tsp ground pepper
3 small zucchini, chopped
4 ears fresh corn, cut from the cob (or 1 can corn, drained)
1 cup milk
Shredded Monterey Jack cheese and snipped parsley, for garnish
Cook and stir onion in butter until tender. Stir in broth, chilies, salt, pepper, zucchini and corn. Heat to boiling; reduce heat. Cover and cook 5 min. Stir in milk. Heat just until hot (do not boil). Garnish with cheese and parsley.