Corn and zucchini queso chowder

I made this yesterday for dinner and it was really good!

Ingredients

1/4 cup butter

1 cup finely chopped red bell pepper

1 cup finely chopped onion

3 poblano peppers, seeded and finely chopped

2 garlic cloves, minced

2 cups frozen whole kernel corn, thawed

2 cups chopped zucchini

1/4 teaspoon ground cumin

2 (14-oz.) cans low-sodium fat-free chicken broth

1/3 cup all-purpose flour

1 1/2 cups milk

1 cup half-and-half

1 cup (4 oz.) freshly shredded asadero cheese*

1 cup (4 oz.) freshly shredded sharp Cheddar cheese

1/2 teaspoon kosher salt

Toppings: chopped cooked bacon, shredded Cheddar cheese, diced red onion

Preparation

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.

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.

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.

*Monterey Jack cheese may be substituted.

Recipe credit: Southern Living