Sopa De Elote (Corn Soup)

1. 1

   Combine corn and 1 cup of the milk in a blender.

2. 2

   Puree at high speed until smooth; set aside.

3. 3

   In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.

4. 4

   Add the corn puree and cook over medium heat for about 5 minutes, stirring constantly.

5. 5

   Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.

6. 6

   Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.

7. 7

   In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.

8. 8

   Ladle the hot soup into the bowls and garnish with a few tortilla strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.