Sopa De Elote (Corn Soup) - cooking recipe

Ingredients

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

Preparation

Combine corn and 1 cup of the milk in a blender.
Puree at high speed until smooth; set aside.
In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
Add the corn puree and cook over medium heat for about 5 minutes, stirring constantly.
Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
Ladle the hot soup into the bowls and garnish with a few tortilla strips.