Southern Corn Soup - cooking recipe

Ingredients

3 1/2 c. fresh corn kernels (8 to 10 ears) or frozen corn
1 c. chicken broth
1/4 c. butter or margarine
2 c. milk
1 clove garlic, minced
1 tsp. oregano
salt and pepper to taste
3 Tbsp. canned chilies, drained
1 c. cubed, cooked chicken
1 c. grated Monterey Jack cheese
1/4 tsp. baking soda
1 c. diced fresh tomatoes
fresh oregano and fried tortilla triangles (garnish)

Preparation

Combine corn and chicken broth in blender or food processor and puree.
In a 3-quart saucepan, combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
Add milk, garlic, oregano, salt and pepper and bring to boil.
Reduce heat and add green chilies and chicken. Simmer 5 minutes.
Remove soup from heat and add cheese and baking soda (to prevent curdling).
Stir until melted.