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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: 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.
Ingredients:
1/4 Cup(s) Butter
3 1/2 Cup(s) Corn cut from the cob
1 Clove garlic
1 Cup(s) Chicken broth
2 Cup(s) Milk
1 Teaspoon(s) Dry oregano
4 Ounce(s) Green chiles
1 Cup(s) Monterey Jack cheese |
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