2 tbsp. butter
1 sm. garlic clove, minced
1 sm. onion, chopped
3 tbsp. flour
4 c. chicken broth
1/4 tsp. chili powder
1 lb. loose pack corn
6 oz. sharp Cheddar cheese, grated (1 1/2 c. packed)
1 (4 oz.) can chopped green chilies, drained
1 med. tomato, peeled, seeded, and diced
1/8 tsp. white pepper
Red pepper to taste
1 tsp. dried chives (optional, garnish)

Melt butter in a 4 to 5 quart saucepan or pot over medium high heat. Add garlic and onion; cook, stirring, for 5 to 6 minutes or until onion is tender but not browned. Add the flour and cook, stirring, until well blended and smooth. Slowly stir in the chicken broth and then the chili powder until well blended. Stir in the corn. Bring mixture to a boil over high heat. Lower the heat and cover the pan. Simmer the mixture, stirring occasionally, for 10 minutes. Scoop about 2 cups of the corn and a little liquid from the pan; transfer to a blender. Blend until completely pureed. Return to saucepan over medium heat. Add the cheese, chilies, and tomato. Heat, stirring frequently to prevent sticking, for 7 to 10 minutes or until hot. Stir in the white pepper and red pepper to taste. Garnish with chives, if desired, and serve.