Serves 6 to 8.

3 c. frozen corn kernels
2 tbsp. each butter and oil
1 c. chopped yellow onion
2 tsp. minced garlic
2 tbsp. all-purpose flour
1 c. chopped green mild chiles
1 c. drained canned tomatoes
3 c. chicken stock or canned broth
1 can (13 oz.) light evaporated milk
12 oz. processed cheese product

Melt butter and oil in a 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 the cheese melts, about 5 minutes; do not allow to boil. Season to taste with salt and ground red chile powder. Serve at once.

Note: For a smoother version, puree soup in food processor before stirring in the milk and cheese.