2 c. unpeeled, sliced zucchini
1/3 c. chopped onion
1 tbsp. butter
2 c. chicken broth
1 1/2 c. corn kernels (canned or frozen)
2 tbsp. chopped green chili peppers
Salt and black pepper
1 c. milk
1 lemon, thinly sliced

In saucepan, saute onions in heated butter about 3 minutes or until tender. Add broth, zucchini, corn, chili peppers, and salt and pepper to taste. Bring soup to a boil over high heat. Reduce heat and cook, covered, about 5 minutes or until zucchini is tender. Stir in milk. Heat until hot but not boiling. Remove from heat. Serve in individual bowls and float a lemon slice over each.