Zucchini Soup

Submitted by carolyn lynch

"This is scrumptious. My neighbor let me borrow an old Betty Crocker cookbook for her zucchini bread recipe but when I saw this I tried this instead. I wasn't disappointed. This is much better than bread and a great way to use this veggie!"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 small onion, chopped
• 1 tablespoon butter or 1 tablespoon margarine
• 2 cups chicken broth
• 2 tablespoons chopped green chilies
• 1⁄2 teaspoon salt
• 1⁄8 pepper
• 2 zucchini, chopped
• 1 can low sodium corn
• 1 cup milk
• shredded monterey jack cheese and parsley sprig

directions

1. Saute onion in butter.
2. Add broth, chiles, salt pepper,and zucchini.
3. Bring to a boil and then simmer until the zucchini is tender, about 10 minutes.
4. Add milk and heat through, but do not bring to a boil.
5. Put in bowls, top with cheese and parsley.

Reviews

[niter]

I used chipotle peppers instead of green chilies because that's what I had at home. It came out great, although I think I'll use only one pepper instead of 2 next time.