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Albuquerque Corn Soup




Source of Recipe


the web


List of Ingredients




cup Butter
32 cups Corn, cut from the cob
1 clove Garlic
1 cup Chicken broth
2 cups Milk
1 teaspoon Dry oregano
4 ounces Green chiles
1 cup Monterey Jack cheese
Salt

Recipe



Melt butter in a 5 to 6 quart pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden, about 2 minutes. Remove from heat. Whirl broth and 2 cups 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.

Serves 6.