Sopa de Elote (fresh corn soup)

Name: Sopa de Elote (fresh corn soup)
Ingredients: 2 large fresh poblano chiles (8 ounces); 4 cups fresh corn kernels; 1 tablespoon coarse salt; 4 cups chicken stock; 1/2 cup milk (optional if corn is creamy, but add more stock to compensate); 1/2 cup butter; Queso fresco cheese, crumbled

www.thejohnsoncookbook.com

Diane Kennedy recipe. Delicious chilled, room temperature or warm. Garnish with strips of tortillas, crumbled queso fresco, chopped poblano and a drizzle of cilantro jalapeno oil

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Ingredients

2 large fresh poblano chiles (8 ounces)
4 cups fresh corn kernels
1 tablespoon coarse salt
4 cups chicken stock
1/2 cup milk (optional if corn is creamy, but add more stock to compensate)
1/2 cup butter
Queso fresco cheese, crumbled

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