A recipe for today
Aztec Corn Soup
--- --------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 Cheese -- 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.