1 sm. onion, chopped
1 1/2 tsp. butter
2 c. chicken broth
2 c. unpeeled, diced zucchini (2 sm.)
1 1/2 c. corn kernels, fresh or canned or frozen
2 tbsp. chopped green chilies
1/2 tsp. salt or to taste
1/8 tsp. pepper
1 c. milk
2 oz. Monterey Jack cheese, cubed
Minced fresh parsley & nutmeg

In a large saucepan, saute the onion in butter until tender. Stir in the broth, zucchini, corn, chilies, salt and pepper. Bring to a boil, reduce heat, cover and cook until zucchini is tender, about 5 minutes. Stir in the milk and stir until hot but not boiling. Remove from heat and stir in the cheese. Garnish with minced parsley and a sprinkling of nutmeg. Serves 4 to 6.