3 tablespoons butter
1 10-ounce bag of frozen corn, thawed
1 cup yellow onion, diced
1 4-ounce can green chilies, diced and drained
1/2 teaspoon chili powder
2 tablespoons flour
3 cups chicken broth
1 cup heavy cream
½ teaspoon salt
1 cup Velveeta cheese, shredded
½ cup smoked Gouda cheese, shredded
½ cup cheddar cheese, shredded
1 tablespoon parsley, minced
Heat the butter in a medium stock pot over medium-high heat. Add the corn and onion and saute until the onions are soft. Add the green chilies and chili powder and saute for another 3 minutes.
Stir in the flour and cook for another 3 to 4 minutes. Add the chicken broth, stirring constantly so that the flour doesn’t lump.
Simmer for 20-30 minutes or until the soup thickens and no longer tastes starchy. Stir in the cream, salt, cheese and minced parsley. Continue to cook until the cheese melts and is well combined with the rest of the soup.