Yield: 6 servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
3½ cup | Corn cut from the cob |
1 \N | Clove garlic |
1 cup | Chicken broth |
2 cups | Milk |
1 teaspoon | Dry oregano |
4 ounces | Green chiles |
1 cup | Monterey Jack cheese |
\N \N | Salt |
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.