2 red potatoes, peeled
6 or 7 c. chicken stock
2 garlic, peeled (opt.)
1 med. onion, peeled & quartered
1 1/2 tsp. butter
1 (7 oz.) can chopped mild green chilies
1/4 to 1/2 tsp. chili powder
1/4 tsp. salt to taste
8 oz. Longhorn cheese, chilled
1 (16 oz.) can cream corn or 1 1/2 c. tomato juice

Process or cut potatoes into strips. Place potatoes or stock in a 3 quart saucepan and bring to a boil. Reduce heat and simmer about 20 minutes until potatoes are tender.