Zucchini; (about 1 pound), scrubbed, halved lengthwise, and cut crosswise into 1/2 inch slices
10
oz
Frozen corn; thawed
1/3
c
All-purpose flour
4
c
Chicken broth
2
c
Milk
1/8
ts
Cayenne; or to taste
10
oz
Extra-sharp cheddar grated; (about 3 1/2 cups)
INSTRUCTIONS
In a heavy kettle cook the onion in the oil over moderately low heat,
stirring, until it is softened, stir in the bell pepper, the potatoes, the
zucchini and the corn, and cook the mixture, stirring, for 3 minutes. Add
the flour and cook the mixture, stirring for 3 minutes. Add the broth in a
stream, stirring, and stir in the milk, the cayenne, and salt and black
pepper to taste. Bring the mixture to a boil and simmer it, uncovered,
stirring occasionally, until it has thickened. Add the Cheddar in 5
batches, stirring after each addition until it is melted, but do not let
the soup come to a boil or the cheese will separate.
Yield: about 11 cups, serving 6 to 8
NOTES : Recipe courtesy Gourmet Magazine
Recipe by: Cooking Live Show #CL9041
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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