Albuquerque corn soup

6 servings

Ingredients

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

Directions

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.