2 1/2 c. fresh or thawed frozen corn
1 c. chicken stock
1/4 c. butter
2 c. milk
1 garlic clove, pressed
1 tsp. dried oregano
1 tsp. Accent
Salt & freshly ground pepper to taste
1 c. cubed Monterey Jack cheese
1/2 c. chopped parsley
1 c. picante sauce (mild)

Combine corn and stock in a food processor and mix to a fine puree. Melt butter in a large kettle over medium heat. Add corn puree and simmer 4 minutes, stirring frequently. Blend in milk, garlic, oregano, salt, pepper, Accent and simmer another 4 to 5 minutes. Add cheese and whisk until completely melted. Stir in picante sauce and serve. Yield: 8 servings.