Albuquerque Corn Soup
- 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.
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.
