Corn and Zucchini Queso Chowder

This is going to become a regular in our fall/winter soup rotation- extra bonus that it's vegetarian and therefore even less expensive!  Super yummy!

Corn and Zucchini Queso Chowder

1/4 cup butter

1 cup chopped red pepper

1 cup chopped onion

2 garlic cloves, minced

2 cups whole kernel corn

2 cups chopped zucchini

1/4 tsp ground cumin

28 oz chicken broth

1/2 cup all purpose flour

1 1/2 cups milk

1 cup half and half

1 cup shredded monterey jack

1 cup shredded sharp cheddar

Melt butter in Dutch oven over medium/high heat; add pepper, onion and garlic and sauté 4-5 minutes until tender.  Add corn, zucchini, and cumin and saute 4-5 more minutes.  Gradually stir in broth, stirring to loosen particles from bottom of pan.  Bring to a boil, cover, reduce heat to low, simmering 15 minutes.  Whisk together flour and next 2 ingredients.  Stir into veggie mixture and cook over medium heat, stirring constantly 5 minutes or until thickened.  Reduce heat to low.  Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated.  Serve topped with bacon bits, sour cream, cheese and chives.