Sopa De Elote (Corn Soup)

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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