Ingredients
1 cup chopped onion2 tablespoons vegetable oil2 tablespoons butter3 garlic cloves, minced2 tablespoons all-purpose flour3 cups chicken broth3 cups frozen whole kernel corn2 cans (4 ounces each) chopped green chilies1 cup seeded chopped tomatoes1 can (12 ounces) evaporated milk3 cups shredded sharp cheddar or Monterey Jack cheese1 teaspoon ground cumin
Preparation
In a soup kettle or Dutch oven over medium heat, saute onion in oil and butter until tender. Add garlic and saute for 1 minute. Add flour; cook and stir for 2 minutes. Stir in broth, corn, chilies and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add remaining ingredients; heat, stirring frequently, until the cheese is melted (do not boil).
