| Mexican Corn Soup ~ Corn Soup with green chile 6 corn tortillas, chopped, fried ( do this first ~ see below ) 3 1/2 cups fresh corn, cut and scraped from the cob (about 8 - 12 ears, depending on size of the ears) 3/4 cup water 1/4 cup butter 2 cups milk salt to taste 3 roasted green chiles, seeded, chopped (mild - hot your choice) 1 cup cheese, cubed (Monterrey Jack, Muenster, or Fontina ) oil for frying 1. Use a knife or corn scraper to cut off kernels. After cutting, scrape the cobs for the remaining "corn milk". 2. Place the kernels, "corn milk" and water in blender, blend briefly to break up the kernels, but do not over blend. 3. Put the blended mixture through a fine sieve, pressing on solids to extract as much liquid as possible. Pour the mixture into a saucepan and add the butter. Simmer slowly for 5 minutes, stirring well because the corn tends to stick. Add the milk and salt to taste. Bring to a boil, add the green chile. 4. When ready to serve, add the cheese, sugar, when cheese is melted and the soup is piping hot, serve immediately. Garnish each soup bowl/cup with fried tortilla chips. ( Do not use store bought tortilla chips.) Serves 6 Corn tortilla chips Stack 6 tortillas on top of each other. With a sharp knife, cut into small, ½ x 1-inch rectangles. Drop into hot oil and cook until crisp and golden, stir constantly. Drain and set aside until ready to use. |
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