Southwest Corn Chowder

• 1 package (10 oz.) frozen sweet corn, thawed and drained
• 1 clove garlic, minced
• 1 tablespoon butter
• 3/4 pound (12 oz.) Velveeta cheese product, cut up
• 1 can (4 oz.) chopped green chilies
• 3/4 cup chicken broth
• 3/4 cup milk
• 2 tablespoons chopped fresh cilantro
• Tortilla chipped, crushed for garnish

Cook and stir corn and garlic in butter in large saucepan until tender.

Stir in remaining ingredients and cook until Velveeta is melted and soup is thoroughly heated. Top each serving with tortilla chips.

Makes 4 servings.

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