3 c. frozen corn kernels
2 tbsp. butter
2 tbsp. oil
1 c. chopped yellow onion
2 tsp. minced garlic
2 tbsp. flour
1 c. chopped green mild chilies
1 c. drained, canned tomatoes
3 c. chicken broth
1 (13 oz.) can light evaporated milk
12 oz. Velveeta

Melt butter and oil in heavy saucepan over medium heat. Add onion, saute until soft but not browned. Stir in garlic, saute 1 minute. Add the flour; stir 2 minutes longer. Add all but milk and cheese; bring to a boil, reduce the heat and simmer, stirring occasionally for 15 minutes. Stir in milk and cheese and cook, stirring frequently until cheese melts, about 5 minutes. Do not let it boil. Season with salt and chile powder. Serve at once.