Zucchini Cheese Chowder
Crystal Miller

6 cups zucchini (or any type of summer squash) cubes (no need to peel, just get rid of the seeds and cut into cubes)
1 large onion, cut up
½ cup butter
6 cups milk
6 T cornstarch
4 chicken bouillon cubes
6 cups cheddar cheese
Extra milk to thin to desired consistency

Sautee zucchini and onion in butter. Mix cornstarch with milk. When vegetables are done cooking add cornstarch/milk and bouillon cubes. Add cheese and cook until mixture thickens. Stir and let it gently boil for about a minute. Salt and pepper to taste. If chowder is too thick you can thin it down with added milk. Taste and readjust seasonings

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