Mexican Corn Soup

* Exported from MasterCook II *

Mexican Corn Soup

Recipe By : International Cook Book
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
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3 1/2 cups fresh corn, cut off cob
3/4 cup water
1/4 cup butter
2 cups milk
salt to taste
2 tablespoons green chilies chopped
1 cup jack cheese
6 tablespoons deep fried tortilla squares (see note)

Scrape corn from cob and scrape cob thoroughly to get the "milk".
Place corn, "milk" and water in blender. Blend a few seconds to break
up kernels but do not over blend. Put this mixture through a fine
sieve, pressing to extract as much liquid as possible. Put mixture in
saucepan and add butter. Simmer slowly five minutes, stirring well
because the corn tends to stick. Add the milk and salt to taste.
Bring to a boil and add the chilies. When ready to serve, add the
cheese, when cheese is melted and soup is hot serve in bowls. Garnish
each bowl with deep-fried tortilla squares.
NOTE: Stack six or eight tortillas on a flat surface and using a
sharp knife cut them in cubes about half and inch square. Drop the
cubes into hot fat and cook, stirring with a wooden spoon, until
crisp and golden.

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