| 1 | 16-ounce package frozen whole kernel corn, thawed |
| 1 | cup chicken broth |
| 1 | 4-1/2-ounce can diced green chile peppers |
| 2 | tablespoons butter or margarine |
| 1/2 | teaspoon bottled minced garlic (1 clove) |
| 1 | tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
| 2 | cups milk |
| 1 | cup chopped cooked chicken (about 5 ounces) |
| 1 | cup chopped tomatoes |
| 1 | cup shredded Monterey Jack cheese (4 ounces) |
| Snipped fresh parsley (optional) | |
| Fresh oregano sprigs (optional) |
1. In a blender, combine half of the corn and the chicken broth. Cover; blend until nearly smooth.
2. In a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and snipped oregano (if using); heat through. Remove from heat. Stir in cheese until melted. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs. Makes 6 servings.
2. In a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and snipped oregano (if using); heat through. Remove from heat. Stir in cheese until melted. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs. Makes 6 servings.
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