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Zucchini Soup
1 small onion, chopped (about 1/4 C)
1 TBS margarine or butter
2 C chicken broth
2 TBS canned green chilies, chopped
Salt & black pepper to taste
2 small zucchini, chopped
1 can (8.75 oz.) whole kernel corn, drained
1 C milk
1/2 C Monterey Jack cheese, cut into 1/4" cubes
Ground nutmeg
Parsley
Cook and stir onion and margarine (or butter) in a large pot until soft. Stir in broth, chilies, salt, black pepper, zucchini and corn. Heat to boiling; reduce heat. Cover and cook five minutes. Stir in the milk. Heat until hot but do not boil. Stir in the cheese; sprinkle with nutmeg and parsley. Serve hot.
Recipe featured in the Food Fare Cookbook.
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