Mexican Corn Soup

This soup is fabulous in the summer when the corn is fresh, sweet and plentiful.

5 cups fresh corn kernels, cut from 7 or 8 ears of corn
(or 3 cans of creamed corn)
4 cups whole milk
2 tablespoons butter
1/2 cup chicken stock
1 small can poblano chilies, diced
1 small can pimentos, diced

Tortilla chips, shredded Jalapeno Jack cheese and chopped fresh cilantro for garnish.

In a food processor, puree 2 cups of the corn and the milk. In a large soup pot, heat butter. Add corn puree, remaining corn kernels, chicken stock, diced chilies and diced pimentos and simmer about 20 minutes. Stir frequently to avoid sticking.

Serve in soup bowls topped with crumbled tortilla chips, shredded Jalapeno Jack cheese and a sprinkle of cilantro on top.

Serves 6 to 8

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