Mexican Corn Soup
8 ingredients
5 steps
Ingredients
- 4 c. corn (1 1/2 lb. frozen or 5 ears fresh)
- 1 c. water
- 1/4 c. butter
- 3 1/2 c. milk
- 1/2 tsp. salt
- 3 Tbsp. chili poblano
- 6 Tbsp. crumbled cream cheese
- 6 small tortillas
Directions
-
1In blender or food processor, blend corn and water until you have a smooth puree.
-
2In a large saucepan, melt butter.
-
3Add corn puree and cook over medium heat for 5 minutes, stirring constantly.
-
4Add milk and salt; bring to a boil.
-
5Lower heat and simmer for 15 minutes, stirring constantly.
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