Recipe - Albuquerque Corn Soup

One fourth cup Butter
3 One half cup Corn cut from the cob
1 Clove garlic
1 cup Chicken broth
2 cup Milk
1 teaspoon Dry oregano
4 ounce Green chiles
1 cup Monterey Jack cheese
Salt

Melt butter in a 56 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 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini