1 sm. onion, chopped
2 c. chicken broth
1 1/2 c. corn kernels
1/2 tsp. salt, optional
1/8 tsp. pepper
1/2 c. Monterey Jack cheese, cut into 1/4 inch squares
Minced parsley and ground nutmeg for garnish
1 1/2 tsp. butter
2 c. unpeeled, diced zucchini
2 tbsp. finely chopped green chilies or jalapeno peppers (fresh or canned)
1 c. milk

In a large saucepan, saute the onion in the butter until it is tender, about 3 minutes. Stir in the broth, the zucchini, corn, chilies, salt and pepper. Bring the soup to a boil, reduce the heat, cover the pan and cook the soup until the zucchini is tender, about 5 minutes.

Stir in the milk, and heat the soup until it is hot but not boiling. Remove the soup from the heat, and stir in the cheese. Garnish the soup with the parsley and nutmeg. 4 main or 6 first cup servings.