INGREDIENTS

  • 4 cups fresh corn kernels , thawed (cut and scraped from 5 or 6 ears corn )or
  • 2 (10ounce)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

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.