Servings
4 s
Ingredients
LISA CRAWLEY TSPN00B
- 1/4 cup Butter
- 3 1/2 cups Fresh Corn; cut from cob
- 1 clove Garlic; minced or pressed
- 1 cup Chicken stock
- 2 cups Milk
- 1 teaspoon Oregano Leaves
- 4 ounce Cn Green Chilies; diced
- 4 ounce Jack Cheese; shredded
- Salt
- 1 large Tomato; cored and diced
- 1/4 cup Fresh Cilantro; chopped
Directions
- in a 5-6qt pan, melt butter over med.
- heat.
- Add corn and garlic; cook, stirring, until corn is hot and darker golden in color (about 2 min).
- Remove from heat.
- Whirl stock and 2 c of the corn mixture in a food processor or blender until smooth; add to remaining corn mixture in pan.
- Stir in milk, oregano and chilies; bring to a boil over med.
- heat stirring constantly.
- Remove from heat and stir in cheese.
- Season to taste with salt.
- Garnish individual servings w/ tomato and cilantro.
- Makes 4-6 servings.
- File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz