1 c. chopped onions
1 lg. garlic clove, minced
3 tbsp. butter or vegetable oil
1 tsp. ground coriander seeds
1 tbsp. minced chilies (or ground)
1 tsp. ground cumin seeds
2 c. diced potatoes
1 green or red pepper, chopped
2 c. water
2 1/2 c. corn (canned or frozen)
1 c. milk
1/2 c. grated Monterey Jack cheese
Salt and pepper to taste

In a soup pot, saute onion and garlic in butter or oil on low heat for about 10 minutes, or until onions are very soft. Add coriander, cumin and chilies. Saute for 2 minutes. Add potatoes, bell peppers, and water. Cover and simmer until the potatoes are tender, approximately 10 minutes. Add corn and heat thoroughly.

In a blender, puree about half of the soup with milk and cheese. Stir the puree back into the soup pot. Add salt and black pepper to taste. Heat slowly until soup is hot, but not boiling.