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.



  • 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 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.