Name: Albuquerque Corn Soup
Ingredients: 1/4 c Butter; 3 1/2 c Corn cut from the cob; 1 Clove garlic; 1 c Chicken broth; 2 c Milk; 1 ts Dry oregano; 4 oz Green chiles; 1 c Monterey Jack cheese; Salt

We learn throughout the years that God is faithful. You know when God gave new exhortations to the Israelites; often He reminded them of His faithfulness during the Exodus. He wanted the Jews to realize that He could be trusted in the present because of His faithfulness in the past. The same principle applies to our lives as well. The more we see His faithful hand shaping the events of our lives in the past, the more we realize that He can be trusted in the present. In hindsight, we can recall the situations when God either removed a trial or gave us sufficient grace to endure the trial. We can recall the good ways He has shepherded us along life’s journey. He has never disappointed us. Through experience, we learn that God keeps His Word and never fails on His promises. We learn that He is good. We learn that God can be trusted.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups/stews	6	Servings

INGREDIENTS

1/4	c	Butter
3 1/2	c	Corn cut from the cob
1		Clove garlic
1	c	Chicken broth
2	c	Milk
1	ts	Dry oregano
4	oz	Green chiles
1	c	Monterey Jack cheese
		Salt

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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