1 lg. onion, chopped
1/4 c. vegetable oil
1 red pepper, cut into 1/4" strips
2-3 potatoes (approx. 1 lb.), peeled & cubed into 1/2" cubes
2 zucchini, halved lengthwise & cut crosswise into 1/2" slices
10 oz. pkg. frozen corn, thawed
1/3 c. flour
4 c. chicken stock
2 c. milk
1/8 tsp. cayenne pepper
10 oz. extra sharp Cheddar cheese, grated

Cook onion lightly in oil and add red pepper, potatoes, zucchini and corn. Stir and cook for 3 minutes. Add flour and cook for an additional 3 minutes. Add the broth in a stream while stirring. Add milk, salt, pepper and cayenne to taste. Bring to a boil and simmer uncovered stirring occasionally until slightly thickened and the vegetables are tender. Add grated cheese in batches, stirring after each addition. DO NOT let the soup come to a boil or the cheese will separate. Serve at once.