Vegetable cooking spray
1 c. chopped celery
1 c. chopped onion
1 1/2 c. coarsely chopped yellow squash
1 1/2 c. coarsely chopped zucchini
1 (10 1/2 oz.) can chicken broth
1/4 tsp. pepper
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1 tbsp. prepared mustard
2 c. Cheddar cheese
1 (17 oz.) can whole kernel corn, drained

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add celery and onion; saute until crisp tender. Stir in squash, zucchini, chicken broth, and pepper. Bring to a boil. Cover; reduce heat and simmer 20 minutes. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add mustard and cheese, stirring until cheese melts. Add cheese sauce and corn to vegetable mixture; sir well. Cook over medium heat until thoroughly heated. Yield: 8 cups.