albuquerque corn soup

6 servings
¼ cup Butter
3½ cup Corn cut from the cob
Clove garlic
1 cup Chicken broth
2 cups Milk
1 teaspoon Dry oregano
4 ounces Green chiles
1 cup Monterey Jack cheese

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. Makes 6 servings.

Similar recipes

Random recipe of the day

Charoset (apple relish with chopped nuts)

Follow us

 Subscribe in a reader