Corn Cob and Zucchini Soup

I love to find new, healthy and delicious ways to use the zucchini in my garden. This recipe was in one of my BHandG magazines and boy am I glad I found it. It is served with biscuits that I found disgusting, but would be perfect with Bisquick garlic cheese biscuits (or any bread of your choice). Serves 6.

Corn Cob and Zucchini Soup

8 c chicken broth
4 ears sweet corn, husks and silks removed
1 bunch green onions, sliced
1 medium zucchini, sliced
2 c chopped cooked chicken
garlic salt and red pepper sauce, optional

1. Pour broth into large saucepan. Cut kernels from corn cobs. Add kernels and cobs to broth. Add onions, zucchini and chicken. Bring to a boil; reduce heat.
2. Simmer, covered, 10 minutes or until vegetables are tender. Discard corn cobs. Season with garlic salt, if desired, and a few dashes of red pepper sauce.