Source: https://www.sccs.swarthmore.edu/users/03/easter/recipes.htm (available on the Internet Archive)

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- a few tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 can mild green chillis
- 1 14 oz. can diced tomatoes
- 2 potatoes, washed and diced
- 2 Tbsp. flour
- 1 Tsp. cumin seed
- 1/2 Tsp. sage
- black pepper
- 3 bouillon cubes, of your chosen flavor
- 1 can or 1/2 bag frozen corn
- 6 oz. sharp cheddar cheese
- 1 cup milk or cream
- 1 Tsp. chopped pickled jalapenos

Heat your pan, etc. Start sauteeing the onions and garlic. While you do that, puree the chillis and the tomatoes together. 
Dice your potatoes, after washing them and peeling if that's your thing. 
Add the flour to the saute mixture and cook it for a bit, then add the pureed vegetables and the potatoes.
Toss in the cumin seeds and sage, along with about a cup of water, and cook it for a few minutes.

Put in a lot of water, the pepper, and the corn. 
Cover, and turn your heat to medium high. 
Stir, and cook until the potatoes are soft. 
Chop your cheddar into small bits during this time.

Just before serving, turn off the heat, dump in the cheese, and stir. 
Pour in the milk, and toss in your jalapenos. 
Stir some more, for 3-5 minutes, until the cheese melts.