Sopa De Elote (Corn Soup)

• 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

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

corn kernels, milk, butter, salt, poblano chiles, shredded monterey jack cheese, corn tortillas

Taken from www.food.com/recipe/sopa-de-elote-corn-soup-261155 (may not work)