Albuquerque corn soup
6 servings
Ingredients
| Quantity | 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.