MEXICAN CORN SOUP

• 3 1/2 cups fresh raw corn

• 1-cup vegetable broth

• 1/4-cup butter

• 1 garlic clove, minced

• 1-teaspoon oregano

• 1-teaspoon salt

• 2 cups milk

• 2-3 green chilies, finely chopped, seeded and rinsed 1 cup diced tomatoes

• 1 cup grated Monterey Jack cheese

Puree corn and broth in blender or food processor. Melt butter in a 'large saucepan over medium heat. Add corn mixture and simmer for 5 minutes, stirring frequently. Blend in garlic, oregano and salt. Bring to a boil. Add chilies and milk and simmer 5 minutes on low heat. Put one spoonful of tomatoes in bottom of each of 6 individual soup bowls. Remove soup from heat and stir in cheese until completely melted. Pour over diced tomatoes. Serves 6.