Monterey Mexican Zucchini Soup

Serves 4 to 6

1 onion, chopped

1 tablespoon butter

2 cups broth (chicken or vegetable)

2 cups unpeeled zucchini, diced or cubed

2 cups corn kernels (or 15-ounce can, drained)

4- to 6-ounce can finely chopped green chiles or jalapeño peppers (fresh can be used)

1/2 teaspoon salt, or to taste

1/8 to 1/4 teaspoon freshly ground black pepper

1 cup milk

6 to 8 ounces Schoch Family Farmstead Monterey County Jack Cheese, cut into 1/4-inch cubes

Minced fresh parsley, for garnish

1. In a large saucepan, saute the onion in butter until tender, about 3 minutes.

2. Stir in broth, zucchini, corn, chiles, salt and pepper. Bring soup to a boil, then reduce heat. Cover and cook on low until zucchini is tender, about 5 minutes.

3. Stir in milk, and heat until soup is hot, but not boiling. Turn off heat; stir in cheese. Serve with a sprinkle of parsley.

-- Mary Schoch, adapted from Jane Brody's "Good Food Book" (W. W. Norton and Company, 1980)