Zucchini Soup II Recipe

* Canned green chiles should be finely chopped.

** Cheese should be cut into 1/4-inch cubes (about 1/2 cup)

Step 1

Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling, reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and parsley.

Things You'll Need

  • 1/4c Onion; Chopped, 1 Small
  • 1T Margarine Or Butter
  • 2c Chicken Broth
  • 2T Green Chiles; Canned, *
  • 1/2t Salt
  • 1/8t Pepper
  • 2ea Zucchini; Small, Chopped
  • 8 3/4oz Whole Kernel Corn; Drained
  • 1c Milk
  • 2oz Cheese; Monterey Jack, **
  • 1 Nutmeg; Ground
  • 1 Parsley; Snipped

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