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Zucchini Soup

1/4 cup chopped onion
1 tablespoon butter or margarine
2 cups chicken broth
2 medium chopped zucchinis
1 (8.5-ounce) can corn, drained
2 tablespoons chopped green chile peppers (see note)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
1/2 cup shredded Monterey Jack cheese

1. In a saucepan over medium heat, saute onion in butter until tender.
2. Stir in chicken broth, zucchini, corn, green chile peppers, salt and pepper. Heat to boiling; reduce the heat, cover and simmer until the zucchini is tender, about 5 minutes.
3. Stir in milk and heat thoroughly. Add Monterey Jack cheese and stir until melted. Serve hot.

Makes 3 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.