Aztec Corn Soup

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 ts 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.

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