Ingredients
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1 (10 ounce) package frozen corn
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2 tablespoons butter
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1 cup onion, chopped
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2 teaspoons garlic, minced (or pressed)
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2 tablespoons flour
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1 (4 ounce) can green chilies, diced
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3 cups vegetable broth (or 2 Knorr vegetable bouillon cubes dissolved in 3 cups water)
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1 cup milk
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salt, to taste
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cayenne pepper, to taste
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1 cup fresh tomato, chopped (or canned and drained)
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12 ounces low-fat sharp cheddar cheese or 12 ounces Velveeta cheese, shredded
Instructions
- melt butter in large saucepan over medium heat.
- add onion and saute until soft, about 5 minutes.
- stir in garlic and saute 1 minute.
- add flour and stir for 2 minutes.
- add corn, chiles, tomatoes and broth.
- bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
- slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
- do not bring to a boil.
- add salt and cayenne pepper to taste and serve.