1 1/2 lb. tomatoes, quartered
1 tbsp. oil
1/2 tbsp. butter
1/2 c. chopped onion
1 clove minced garlic
3 c. fresh corn
1 1/2 tsp. salt
1/2 tsp. pepper
3 c. chicken broth
1/2 c. chopped green chilies
1 c. shredded Muenster cheese
1 c. half & half

In a blender, puree tomatoes; set aside. Heat oil and butter, add onion, garlic and corn. Saute 5 minutes. Add tomatoes, salt and pepper. Simmer uncovered 5 minutes. Stir in chicken broth and simmer 10 minutes. Add chilies and simmer 5 minutes. Add half & half and simmer 5 minutes. Divide cheese among 6 soup bowls. Pour hot soup over cheese and serve.