4 cup fresh from 5-6 ears or about 2 10 oz pkg of frozen, thawed
4 1/2 cup
1/4 cup softened
1 teaspoon
2 ea roasted, peeled, seeded, and diced
6 tablespoon shredded
6 ea cut into thin strips and fried crisp
Directions
Combine corn and 1 c. milk in blender. Puree at high speed until smooth; set aside. Heat butter over med heat until melted and bubbly. Add corn puree and cook over med heat for about 5 min, stirring constatnly. Add remaining 3 1/2 c. milk and salt; bring mixture to boil. Reduce heat to low and simmer for about 15 min, stirring to avoid sticking. In each of 6 warm soup bowl, put 1 T. each of diced chiles and cheese. Ladle soup into bowls and garnish w/tortilla strips.
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