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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Ingredients:
1 (16 ounce) package frozen whole kernel corn, thawed |
1 cup chicken broth |
1 (4 1/2 ounce) can green chilies, diced |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon garlic, minced |
1 tablespoon fresh oregano or 1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 cups milk |
1 cup cooked chicken, chopped |
1 cup tomato, chopped |
1 cup monterey jack cheese, shredded |
snipped parsley (optional) |
fresh oregano, springs (optional) |
Directions:
1. In blender, combine half of the corn and the chicken broth. Cover and blend until nearly smooth.
2. In a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dired oregano, salt, and black pepper. Bring to boiling, reduce heat.
3. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and snipped oregano; heat throughly.
4. Remove from heat. Stir in cheese until melted.
5. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.
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