Corn-And-Zucchini Queso Chowder

• 1/4 cup 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, thawed
• 2 cups chopped zucchini
• 1/4 teaspoon ground cumin
• 2 (14-oz.) cans low-sodium fat-free chicken broth
• 1/3 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup half-and-half
• 1 cup (4 oz.) freshly shredded asadero cheese*
• 1 cup (4 oz.) freshly shredded sharp Cheddar cheese
• 1/2 teaspoon kosher salt
• Toppings: chopped cooked bacon, shredded Cheddar cheese, diced red onion

1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and saute 4 to 5 minutes or until tender. Add corn, zucchini, and cumin, and saute 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 corn mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
3. Add asadero cheese, 1 cup shredded Cheddar cheese, and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
4. *Monterey Jack cheese may be substituted.

butter, red bell pepper, onion, peppers, garlic, kernel corn, zucchini, ground cumin, chicken broth, flour, milk, asadero cheese, cheddar cheese, kosher salt, bacon

Taken from www.myrecipes.com/recipe/corn-zucchini-queso-chowder (may not work)