Corn, Cheese And Chili Soup

• 1 (10 ounce) package frozen corn
• 2 tablespoons butter
• 1 cup onion, chopped
• 2 teaspoons garlic, minced (or pressed)
• 2 tablespoons flour
• 1 cup fresh tomato, chopped (or canned and drained)
• 1 (4 ounce) can green chilies, diced
• 3 cups vegetable broth (or 2 Knorr vegetable bouillon cubes dissolved in 3 cups water)
• 12 ounces low-fat sharp cheddar cheese or 12 ounces Velveeta cheese, shredded
• 1 cup milk (optional)
• salt, to taste
• cayenne pepper, to taste

1. melt butter in large saucepan over medium heat.
2. add onion and saute until soft, about 5 minutes.
3. stir in garlic and saute 1 minute.
4. add flour and stir for 2 minutes.
5. add corn, chiles, tomatoes and broth.
6. bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
7. slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
8. do not bring to a boil.
9. add salt and cayenne pepper to taste and serve.

corn, butter, onion, garlic, flour, fresh tomato, green chilies, vegetable broth, cheddar cheese, milk, salt, cayenne pepper

Taken from www.food.com/recipe/corn-cheese-and-chili-soup-111380 (may not work)