1/4 c. vegetable oil
1 onion, chopped
1 lg. red bell pepper, diced
1 tsp. garlic powder
1 tsp. parsley
2 potatoes, peeled and cut into cubes
2 c. milk
2 zucchini, halved lengthwise and cut into 1/2 inch slices
1 (16 oz.) pkg. frozen corn, thawed
1/3 c. all-purpose flour
4 c. chicken broth
4 c. (16 oz.) grated sharp Cheddar cheese

In Dutch oven, heat oil and saute onion, red pepper, garlic powder, and parsley until tender. Add potatoes, zucchini, and corn. Cook 3 minutes. Add flour; blend well. Slowly add broth; bring to boil. Reduce heat; cover and simmer 10 minutes. Add milk; stir in cheese in batches, heating until each batch is melted. Makes 6 servings. Serve with bread sticks.