Southern Corn Soup

• 3 1/2 c. fresh corn kernels (8 to 10 ears) or frozen corn
• 1 c. chicken broth
• 1/4 c. butter or margarine
• 2 c. milk
• 1 clove garlic, minced
• 1 tsp. oregano
• salt and pepper to taste
• 3 Tbsp. canned chilies, drained
• 1 c. cubed, cooked chicken
• 1 c. grated Monterey Jack cheese
• 1/4 tsp. baking soda
• 1 c. diced fresh tomatoes
• fresh oregano and fried tortilla triangles (garnish)

1. Combine corn and chicken broth in blender or food processor and puree.
2. In a 3-quart saucepan, combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
3. Add milk, garlic, oregano, salt and pepper and bring to boil.
4. Reduce heat and add green chilies and chicken. Simmer 5 minutes.
5. Remove soup from heat and add cheese and baking soda (to prevent curdling).
6. Stir until melted.

fresh corn kernels, chicken broth, butter, milk, clove garlic, oregano, salt, chilies, chicken, grated monterey, baking soda, tomatoes, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763033 (may not work)