2 c Butter
4 lbs.Corn cut from the cob
10 Clove garlic
2 qt. Chicken stock
5 quarts Milk
3 Tbl.Dry oregano
2 lbs.oz Green chiles
5 lbs. Monterey Jack cheese
Salt and pepper to taste
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Melt butter in a pan over medium heat. Add
corn and garlic; cook, stirring until corn
is hot and golden (about 2 min.) Remove from
heat.
Puree stock and 1 lb. of the corn in a food
processor, 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 pepper.
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