Zucchini Soup

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

Garnishes
Nutmeg; Ground
Parsley; Snipped

* Canned green chiles should be finely chopped. ** Cheese should be cut into 1/4-inch cubes (about 1/2 cup)

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.

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