1. Combine corn and 1 cup of the milk in a blender. 2. Purée 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 purée 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
