Instructions: In a heavy kettle cook the onion in the oil over moderately-low heat, stirring, until it is softened, stir in the bell pepper, the potatoes, the zucchini and the corn, and cook the mixture, stirring, for 3 minutes. Add the flour and cook the mixture, stirring for 3 minutes. Add the broth in a stream, stirring, and stir in the milk, the cayenne, and salt and black pepper to taste. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it has 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.

This recipe yields about 11 cups for 6 to 8 servings.

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