Simply Delicious Corn Soup

Posted by H&B on August 28, 2017 - Soups - Medium

• 4 cups fresh corn kernels, cut from 5 or 6 grilled ears of corn
• 3 1/2 cups milk
• 1 cup cream
• 1/4 cup butter, softened
• 1 tsp salt
• 2 poblano chilies, roasted, peeled, seeded, and diced
• 6 Tbsp shredded asadero or monterey jack cheese
• 6 corn tortillas cut in strips and fried crisp

Preparation:

Combine cream and corn kernels in a blender and puree until smooth. In a heavy bottom stock pot, heat butter until melted and slightly bubbly. Add the corn puree and cook over medium heat for about 5 minutes, stirring constantly. Add milk and salt and bring this mixture to a boil. Reduce heat to low and simmer for around 15 minutes, stirring to avoid burning. Portion into bowls and garnish with chilies, cheese, and tortilla strips.