1 onion, chopped 1 Tablespoon butter 2 cups gf chicken broth 2 small zucchini, chopped 1 cup fresh or frozen corn 2 Tablespoons chopped canned green chilies 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup milk 1/2 cup Monterey Jack cheese, shredded Ground nutmeg Parsley, chopped
Heat butter in a saucepan until melted. Add onion and saute until translucent. Add broth, zucchini, corn, chilies, salt and pepper. Bring to a boil and reduce heat to low. Cover and cook for 5 minutes. Stir in milk. Add cheese and heat until melted. Ladle into bowls and garnish with nutmeg and parsley.