Instructions: In a large, heavy, deep pot, heat the olive oil over medium-high heat until hot. Add the onions and cook, stirring, just until softened, about 3 minutes.

Add the corn and cook, stirring, for 3 minutes. Add the chicken broth, salt and pepper. Bring to a simmer and cook, uncovered, until corn is tender, about 15 minutes. Add the zucchini and cook until tender, about 6 minutes. Add the tomatoes and cook for 3 to 4 minutes more. Remove from the heat; set aside. (If you plan to freeze the soup, do so at this point. Cool, cover and freeze, defrost before continuing.)

In a medium saucepan, place the milk and heat over medium heat until hot but not boiling. Gradually whisk in the cheese, a handful at a time, making certain each addition has melted before adding more. When all has been incorporated and the mixture is smooth, remove from the heat.

Place the soup over medium heat and gradually pour the cheese mixture into it, stirring constantly. Taste and add more salt and pepper, if desired. Ladle into bowls and serve hot.

This recipe yields 8 servings.

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