4    Jalapeno chiles -- chopped
(optional -kind of- for
Extra heat)
2 c  Chicken broth -- preferably
Home made
1 md Onion -- chopped
2    Garlic cloves -- chopped
Fine
2 tb Pure red chile powder
4 md Yellow squash -- sliced
1/4    "
(about 8 cups)
1 ts Oregano leaves -- crushed
1    17-oz can
Drained
Or 2 ears fresh, cut
Red chile flakes (pequin) --
Opt for more heat
Salt and pepper -- to taste
Whole kernel corn --

In a dinner pot, saute the onion and garlic in about 1/4 cup of the chicken
broth till translucent. Add remaining stock and all other ingredients,
except salt and pepper. Cover and cook over low heat till the squash is
tender. Salt and pepper to taste. Of course, you can add more oregano, or
whatever, to your taste. I prefer yellow squash, but zucchini should work
as well. To serve, you may need a slotted spoon if there is much liquid
left.

Zenophon

05/27