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. ---------------------------------------------------------------------------
Nutrition
Ingredients
