Mexican Corn Soup - cooking recipe

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

Preparation

In blender or food processor, blend corn and water until you have a smooth puree.
In a large saucepan, melt butter.
Add corn puree and cook over medium heat for 5 minutes, stirring constantly.
Add milk and salt; bring to a boil.
Lower heat and simmer for 15 minutes, stirring constantly.