Aztec Corn Soup

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LISA CRAWLEY TSPN00B
--- 1/4 c Butter

3 1/2 c Fresh Corn -- cut from cob

1 cl Garlic -- minced or pressed

1 c Chicken Stock

2 c Milk

1 t Oregano Leaves

4 oz Cn Green Chilies -- diced

4 oz Jack -- shredded

Salt 1 lg Tomato -- cored and diced

1/4 c Fresh Cilantro -- chopped

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.