Categories: Soups/stews 
      Yield: 6 servings 
  
    1/4 c  Butter                              1 ts Dry oregano 
  3 1/2 c  Corn cut from the cob               4 oz Green chiles 
      1    Clove garlic                        1 c  Monterey Jack cheese 
      1 c  Chicken broth                            Salt 
      2 c  Milk                            
  
  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.