Albuquerque Corn Soup

• 1/4 cup butter
• 3-1/2 cup corn cut from the cob
• 1 clove garlic
• 1 cup chicken broth
• 2 cups milk
• 1 tsp. dry oregano
• 4 oz. green chiles
• 1 cup Monterey Jack cheese
• Salt

1. Melt butter in a 5-6 quart pan over medium heat.
2. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 minutes).
3. Remove from heat.
4. Whirl broth and 2 cups of the corn in a blender or food processor until pureed; return to pan.
5. Stir in milk, oregano, and chiles.
6. Bring to a boil stirring over medium heat.
7. Remove from heat.
8. Stir in cheese.
9. Season to taste with salt, and enjoy.

butter, corn, clove garlic, chicken broth, milk, oregano, green chiles, cheese, salt

Taken from www.foodgeeks.com/recipes/7614 (may not work)