Mexican Corn Soup - cooking recipe

Ingredients

3 1/2 c. fresh corn kernels
1 c. chicken stock
1/4 c. butter
2 c. evaporated milk
1 garlic clove, minced
1/8 tsp. oregano
salt and pepper
1 to 2 hot chili peppers, rinsed and diced
1 c. cubed Monterey Jack cheese
1 whole chicken breast, cooked, boned and chopped

Preparation

Combine 1/3 to 1/2 of corn and all of stock in blender; puree. In a 3-quart saucepan combine corn mixture with remaining whole corn and butter; simmer slowly for 5 minutes, stirring.
Add milk, garlic, oregano, chicken, salt and pepper; bring to a boil. Reduce heat and add chilis.
Simmer for 5 minutes.
Dip into bowls; top with cheese and serve.
Serves 6.