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Albuquerque Corn Soup
Submitted by: Mike Bersell
Revised: June 11, 2000

Categories: Soup
Yield: 50 portions
Ingredients Method
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

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.

* Exported from SOAR *
Portions adjusted for institutional application.
 

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