2 Tbsp. butter
3 Tbsp. flour
1 1/2 C. milk
1 (15 oz) can whole kernel corn, undrained
1 (15 oz) can stewed tomatoes, undrained
1 C. shredded cheddar cheese
1 (4 oz) can diced green chilies
1/4 C. salsa
Melt butter in saucepan, blend in flour. Cook, stirring constantly, about 2 minutes. Stir in milk. Cook, stirring constantly, until thickened and smooth. Stir in corn; mix well. Add remaining ingredients; heat through. DO NOT BOIL. Serve when warmed through.
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