Ingredients
- 4 green chiles
- 1 clove garlic
- 550 gr corn from the cob (cut)
- 475 ml milk
- 240 ml chicken broth
- 120 gr monterey jack cheese
- 55 gr butter
- 2 gr dry oregano
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.
