Recipe - Aztec Corn Soup

LISA CRAWLEY TSPN00B
One fourth cup Butter
3 One half cup Fresh Corn; cut from cob
1 cl Garlic; minced or pressed
1 cup Chicken Stock
2 cup Milk
1 teaspoon Oregano Leaves
4 ounce Cn Green Chilies; minced
4 ounce Jack Cheese; shredded
Salt
1 lg Tomato; cored and minced
One fourth cup Fresh Cilantro; chopped

in a 56qt pan, melt butter over med. heat. Add corn and garlic; cook,
stirring, until corn is hot and darker golden in color (about 2 min).
Remove from heat. Whirl stock and 2 cup of the corn mixture in a food
processor or blender until smooth; add to remaining corn mixture in pan.
Stir in milk, oregano and chilies; bring to a boil over med. heat stirring
constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and
cilantro. Makes 46 servings.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip