Caldos
Soups & Stews

Chile Corn Soup

4 cups fresh corn
1 cup chicken broth
2 tablespoons butter
2 cups milk
salt and pepper
2 tablespoons roasted, 
peeled mild green chiles, 
diced (Poblano or Anaheim)
tortilla chips
1 cup Monterey Jack cheese, grated
fresh cilantro for garnish

Cut corn kernels off the cob; 
use a sharp knife or scraper.  
Put the corn
and chicken in a food processor 
and blend just long enough to break up the
kernels.

Strain the corn and broth mixture 
into a saucepan, pressing with the back of
a wooden spoon to extract 
as much liquid as possible.  
Discard the corn kernels.  
Add buter and simmer slowly 5 minutes, 
stirring constantly.  Add
milk, and salt and pepper to taste.  
Add the chiles and heat for another
minute to blend flavours.

To serve, place 3 or 4 broken tortilla chips 
in the bottom of soup bowls.
Place a few tablespoons of 
Jack cheese on top of tortillas.  
Ladle hot soup
over, garnish with cilantro.