From Rolling Prairie Cookbook

• 1 tbsp. canola oil
• 1 large onion, chopped
• 1 c. chopped celery
• 2-3 zucchini, sliced ½ in. thick, then cut in half
• 1 large potato, cubed
• 2 tbsp. flour
• 3 c. water or stock
• 1 bay leaf
• ½ tsp. salt
• 1 c. corn kernels, fresh or frozen
• 2 tbsp. chopped fresh parsley
• 1/8 tsp. nutmeg
• ¼ tsp. crushed thyme
• ¼ tsp. ground cumin
• 1 c. milk
• 1 c. cheddar cheese
• black pepper to taste

Saute onion, celery, squash and potato in oil in soup pot for five minutes. (Add some chopped carrots, too, if you like.) Sprinkle flour over veggies and stir. Add water along with bay leaf and salt. Simmer 15 minutes or until veggies are tender. Add corn, parsley and spices and simmer 5-10 more minutes. Slowly add milk and cheese, stirring constantly until cheese is melted. Season with pepper and serve immediately.

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