1/4 c. butter
1/4 c. flour
2 c. milk
2 c. (16-oz.) reduced-sodium chicken broth
1 c. (4-oz.) shredded Wisconsin Colby Cheese
1 c. (4-oz.) shredded Wisconsin Medium Cheddar Cheese
2 medium zucchini, chopped
1 c. frozen corn
3 tomatoes, seeded and chopped
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.Tip:
Try Wisconsin Sharp Cheddar for a stronger flavor.
Makes 6 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.