Mexican Corn Chowder - cooking recipe

Ingredients

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

Preparation

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