Corn, Chili, and Zucchini Queso Soup

2 T butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
2 cups frozen whole kernel corn
3 med zucchini, chopped
1/4 teaspoon ground cumin
1 box (4 cups) vegetable broth
1/3 cup all-purpose flour
1 1/2 cups skim milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded reduced fat Chedda
1 cup (4 oz.) freshly shredded sharp Jack cheese
1/2 teaspoon kosher salt
Toppings: shredded Cheddar cheese, diced red onion
Preparation

1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add corn, zucchini, and cumin, and sauté 5 minutes or until tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes.
2. Whisk together flour and next 2 ingredients. Stir into soup, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
3. Add cheeses and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

Serving Size: 6 bowls

Number of Servings: 6

Recipe submitted by SparkPeople user ERLAJO.