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 c. milk
• 1 c. 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
• 
  
• 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.

1. 2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
2. 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.
3. *Monterey Jack cheese may be substituted.