2 T. olive oil
1 medium onion, chopped
4 c. zucchini, sliced
2 c. corn, cut off cob
4 c. chicken stock
1 c. milk
1 c. Monterrey Jack cheese, shredded
salt and pepper
2 T. parsley, chopped

In a large saucepan, saute onion in olive oil for 2 minutes and add 1/2 tsp. salt and pepper. Add zucchini and corn, saute for 2 minutes.

Add chicken stock and bring to a boil. Reduce heat to a simmer and cook until zucchini is tender. Add milk and simmer for a few minutes. To thicken soup, put 2 c. in blender and pulse until smooth. Return to pot. Remove from heat and add cheese. Adjust seasonings, sprinkle with parsley and serve.