Cheesy Vegetable Soup
Harvest your garden bounty for this cheesy garden vegetable soup recipe. Zucchini, corn and tomatoes in a creamy base of Colby and Cheddar make a satisfying, savory chowder.
Ingredients
- 1/4 cup Crystal Farms® Butter
- 1/4 cup flour
- 2 cups milk
- 2 cups (16 oz) reduced-sodium chicken broth
- 1 cup (4 oz) Crystal Farms Colby Cheese
- 1 cup (4 oz) Crystal Farms Shredded Cheddar Cheese
- 2 medium zucchini; chopped
- 1 cup frozen corn
- 3 tomatoes; seeded and chopped
Instructions
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In a 3-quart saucepan, heat butter until sizzling; stir in flour. Cook over medium heat until bubbly.
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Gradually add milk; stir until smooth.
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Add chicken broth; continue cooking until slightly thickened.
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Stir in Colby and Cheddar cheeses until smooth. Add remaining ingredients. Cook over low heat for 4-5 minutes, until vegetables are heated through.
Adapted recipe from the Wisconsin Milk Marketing Board.
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