Cooking Class 101

I made a new recipe last night.  It's been earmarked in one of my cookbooks for a long time (about 7 years, I think).  The ingredients were appealing, but I guess I let the name of the recipe put me offf.  It's called "Spicy Southwest Corn Cheese Soup".  Sounds yucky, right?  Well, I finally made it since hubby was out of town and it didn't call for any type of meat (he's a BIG meat guy).

I'm going to rename it "Cheesy Corn Soup" so it sounds a little more appetizing.  It was delicious!  Even approved by my 3 year old, so it must be good.  Have you ever wanted to lick the sides of the rotel bowl but stopped short because it wasn't "lady like?"  If so, you'll love this recipe - not only does it remind me of rotel dip, it also allows me to look super sophisticated 'cause I don't have to lick the bowl.  Here it is:

The players

First, put 10oz frozen corn (I used a 14.5 oz can instead of frozen), garlic and butter in large saucepan on medium-high heat until tender.  Reduce heat to medium (I began the second step just as soon as I had these 3 things in the sauce pan since my corn wasn't frozen). 

Second:  Stir in remaining ingredients;  cook until Velveeta is melted and soup is thorougly heated.  Top with crushed tortilla chips if desired.

I kept looking back at the recipe thinking I'd missed something, but it was truly as simple as I first believed it to be.  Beware, this recipe makes a super rich soup...I couldn't eat that much (score on my weight loss challenge), even though it was delicous!  Reese thought so too!!

Ingredients:
1 package (10 ounces) frozen seet corn, thawed, drained
1 clove garlic
1 tablespooon margarine
3/4 pound (12 ounces) Velveeta cheese
1 can (4 ounces) chopped green chilis
3/4 cup chicken broth

3/4 cup milk