Mexican Zucchini Soup

1 small onion, chopped

½ teaspoons butter

2 cups vegetable or chicken broth

2 cups unpeeled, diced zucchini (about 2 small)

1½ cups corn kernels

2 tablespoons finely chopped jalapeno peppers

½ teaspoon salt, optional

⅛ teaspoon freshly ground black pepper

1 cup low-fat or skim milk

2 ounces pepper jack cheese, cut into ¼-inch cubes

In a large saucepan, sauté the onion in the buter until it is tender, about 3 minutes. Stir in the broth, zucchini, corn and peppers; season with 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 until melted.

Serves four.

Cook's note: A milder cheese can be substituted.

M. Eileen Brown