Albuquerque Corn Soup



INGREDIENTS:

1/4 c  butter 

3 1/2 c  Corn cut from the cob

1 Clove garlic

1 c  Chicken broth

2 c  milk

1 ts Dry oregano

4 oz Green chiles

1 c  Monterey Jack cheese

salt 

DIRECTIONS:

1. Melt butter in a 5-6 qt pan over medium heat. Add corn
and garlic; cook, stirring until corn is hot and darker
golden (about 2 min.) Remove from heat.  Whirl broth and 2
c of the corn in a blender or food processor until pureed;
return to pan. Stir in milk, oregano, and chiles. Bring to
a boil stirring over medium heat. Remove from heat. Stir in
cheese. Season to taste with salt, and enjoy.

Serves 6



Albuquerque Corn Soup