Corn, Cheese And Chili Soup - cooking recipe

Ingredients

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

Preparation

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.