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.
- 4 cups fresh corn kernels (cut and scraped from 5 or 6 ears corn ) or 2 (10 ounce) packages frozen corn kernels, thawed
- 4 1⁄2 cups milk
- 1⁄4 cup butter, softened
- 1 teaspoon sea salt
- 2 poblano chiles, roasted, peeled, seeded, and diced
- 6 tablespoons shredded monterey jack cheese
- 6 corn tortillas, cut into thin strips and fried crisp
- Combine corn and 1 cup of the milk in a blender.
- Purée at high speed until smooth; set aside.
- In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
- Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
- Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
- Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
- In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
- Ladle the hot soup into the bowls and garnish with a few tortilla strips.