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