| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Aztec |
Soups/stews, Mexico |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
LISA CRAWLEY TSPN00B
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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