1 lg. onion, chopped
1/4 c. vegetable oil
1 lg. red bell pepper, cut into 1/4 inch strips
2 boiling potatoes (about 1 lb.)
2 zucchini (about 1 lb.), scrubbed, halved lengthwise, & cut crosswise into 1/2 inch slices
1 (10 oz.) pkg. frozen corn, thawed
1/3 c. all-purpose flour
4 c. chicken broth
1/8 tsp. cayenne
2 c. milk
10 oz. extra sharp cheddar cheese, grated (about 3 1/2 c.)

In a heavy kettle, cook onion in oil over moderately low heat, stirring until it is softened. Stir in bell pepper, potatoes (peeled and cut into 1/2 inch cubes), zucchini, corn and cook mixture, stirring for 3 minutes. Add the broth in a stream, stirring and stir in milk, cayenne and salt and pepper to taste.

Bring mixture to a boil and simmer it, uncovered, stirring occasionally, until it is thickened. Add the cheddar in 5 batches, stirring after each addition until it is melted, but do not let the soup come to a boil or the cheese will separate. Makes about 11 cups.