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Albuquerque Corn Soup

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  • 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


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.
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