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Hands-on Time
40 Mins
Total Time
1 Hour
Yield
Makes 11 cups
Photo: Iain Bagwell; Styling: Jan Gautro

How to Make It

Step 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.

Step 2

Whisk together flour and next 2 ingredients. Stir into corn mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.

Step 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.

Step 4

*Monterey Jack cheese may be substituted.

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