Albuquerque Corn Soup

Serves:

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

Method:

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.