Favourite Mexican Fresh Corn Soup
Favourite Mexican Fresh Corn Soup recipe
Yield
6 servingsPrep
15 minCook
15 minReady
30 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
corn
cut off cob |
|
| ¾ | cup |
water
|
|
| ¼ | cup |
butter
|
|
| 2 | cups |
milk
|
|
|
salt
to taste |
*
|
||
| 2 | tablespoons |
green chili peppers
chopped |
|
| 1 | cup |
monterey jack cheese
|
*
|
| 6 |
flour tortillas
cut into squares and deep fried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
corn
cut off cob |
|
| 177 | ml |
water
|
|
| 59 | ml |
butter
|
|
| 473 | ml |
milk
|
|
| 1 | x |
salt
to taste |
*
|
| 3E+1 | ml |
green chili peppers
chopped |
|
| 237 | ml |
monterey jack cheese
|
*
|
| 6 | each |
flour tortillas
cut into squares and deep fried |
*
|
Directions
Scrape corn from cob.
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.
Cut 6 to 8 tortillas into cubes.
Drop the cubes into hot fat and cook, stirring with a wooden spoon, until crisp and golden.
Garnish each bowl with deep-fried tortilla squares.
