Categories: Cheese, Soup

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 2 cups (16 ounces) reduced-sodium chicken broth
• 1 cup (4 ounces) shredded Wisconsin Colby cheese
• 1 cup (4 ounces) shredded Wisconsin Medium Cheddar cheese
• 2 medium zucchini, chopped
• 1 cup frozen corn
• 3 tomatoes, seeded and chopped

Directions

1. In a 3 quart saucepan, heat butter until sizzling; stir in flour. Cook over medium heat until bubbly. Gradually add milk, stir until smooth. Add chicken broth, continue cooking until slightly thickened. Stir in cheese until smooth. Add remaining ingredients. Cook over low heat for 4 to 5 minutes, until vegetables are heated through.

2. Tip: Try Wisconsin Sharp Cheddar for a stronger flavor.

Email to a friend | Print this recipe | Back