Contributed By: bluther
Readers Digest Quick & Delicious Cookbook
Frozen or canned corn may be used or in summer, try it using fresh corn cut right off the cob.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Meal Type: Soups & Stews
Ingredients
2 tablespoons Butter or margarine
1 Small yellow onion chopped
1 tablespoon All-purpose flour
2 cups Canned reduced-sodium chicken broth
2 Small zucchini, diced (about 2 cups)
2 cups Fresh or frozen corn kernels
1/4 cup Canned chopped green chilies
1/4 teaspoon Ground black pepper
1 cup Milk
2 oz Monterey Jack cheese, coarsely grated (1/2 cup)
Preparation
In a large saucepan, melt butter over moderate heat. Add onion and saute until soft, about 5 minutes. Stir in flour until well mixed.
Stir in broth, zucchini, corn, chilies, and pepper. Bring the mixture to a boil over high heat, stirring occasionally. Reduce the heat; cover and simmer for 5 minutes.
Add milk; stirring frequently, heat the soup over moderate heat until it is hot but not boiling. Ladle the soup into bowls and top each serving with an equal amount of grated cheese. Serve immediately
Cook's Notes
Nutrition Information
Calories: 238
;
Total Fat: 11 g
;
Saturated Fat: 7 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 26 g
;
Protein: 10 g
;
Vitamin A: 526 IU
;
Vitamin C: 22 mg
;
Calcium: 211 mg
;
Sodium: 421 mg
;
Iron: 1 mg
;
Fiber: 3 g