Title: Albuquerque Corn Soup
Categories: Soup
Yield: 6 Servings
| 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 |
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.