Ingredients

• 1/4 cup Butter
• 3 1/2 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

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.
• From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini