Mexican Corn Chowder

• 16 oz. frozen white corn
• 2 Tbsp. vegetable oil
• 2 tsp. minced garlic
• 2 small cans green mild chiles, chopped
• 1 c. fresh tomatoes, chopped
• 2 c. cream (I use milk)
• 1/8 tsp. hot salsa
• 2 Tbsp. unsalted butter
• 1 c. chopped onion
• 2 Tbsp. flour
• 3 c. chicken broth
• 12 oz. Velveeta cheese

1. Heat oil and butter in Dutch oven.
2. Add onion and saute until soft.
3. Add garlic and saute 1 minute.
4. Add flour and stir another minute.
5. Add corn, chiles, tomatoes and broth.
6. Bring to a boil and simmer for 15 minutes.
7. Stir cream/milk and cheese into soup and cook over low heat until cheese melts.
8. Do not boil.
9. This can be made the day before and reheated slowly, stirring constantly.

frozen white corn, vegetable oil, garlic, chiles, fresh tomatoes, cream, hot salsa, unsalted butter, onion, flour, chicken broth, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506290 (may not work)