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.