4 c. frozen corn (1 1/2 lbs.)
1 c. water
1/4 c. butter
3 1/2 c. milk
1/2 tsp. salt
6 tbsp. cream cheese
3 tbsp. diced green chilies (sm. can)

In blender blend corn and water (leave some chunks). Melt butter (not too hot) and add corn. Cook over medium heat for 5 minutes, stirring constantly. Add milk, salt, chilies and cream cheese. Bring to a boil. Lower flame and simmer 15 minutes, stirring occasionally.