Total Time
30mins
Prep 15 mins
Cook 15 mins

This soup is adapted from a recipe by Diana Kennedy in her classic first cookbook, "Cuisines of Mexico." The recipe was found on Austin 360 website.

Ingredients Nutrition

Directions

  1. Combine corn and 1 cup of the milk in a blender.
  2. Purée at high speed until smooth; set aside.
  3. In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
  4. Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
  5. Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
  6. Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
  7. In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
  8. Ladle the hot soup into the bowls and garnish with a few tortilla strips.

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