SPICY CHICKEN & CORN CHOWDER

Spicy Chicken-and-Corn Chowder

2 (10 oz) packages frozen corn, thawed
1 cup chicken broth
1/4 cup butter or margarine
2 cups milk
1 clove garlic, minced
1 tsp dried oregano, crushed
salt and pepper to taste
2 boneless chicken breast halves, cooked and shredded
1 (4 oz) can chopped green chilies
1 cup shredded Monterey jack cheese
3 Tbsp fresh parsley, or 1 1/2 Tbsp dried

Combine corn and chicken brown in blender or food processor and puree.

In large pan or soup pot over medium-high heat, combined butter or
margarine and corn mixture. Bring to simmer and simmer about 5
minutes, stirring occasionally to prevent sticking. Add milk, garlic,
oregano and salt and petter. Bring to boil.

Reduce heat. Add chicken, green chilies and tomatoes with green
chilies. Simmer about 5 minutes more. Remove from heat. Add cheese and
parsley and stir until cheese is melted. Serve immediately. Serves 6.