Albuquerque Corn Soup

1/4 c Butter

3 1/2 c Corn cut from the cob

1 Clove garlic

1 c Chicken broth

2 c Milk

1 ts Dry oregano

4 oz Green chiles

1 c Monterey Jack cheese

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.