You may also like
Categories:Viewed: 26 - Published at: 4 years ago
Ingredients
- 4 c. corn (1 1/2 lb. frozen or 5 ears fresh)
- 1 c. water
- 1/4 c. butter
- 3 1/2 c. milk
- 1/2 tsp. salt
- 3 Tbsp. chili poblano
- 6 Tbsp. crumbled cream cheese
- 6 small tortillas
Method
- In blender or food processor, blend corn and water until you have a smooth puree.
- In a large saucepan, melt butter.
- Add corn puree and cook over medium heat for 5 minutes, stirring constantly.
- Add milk and salt; bring to a boil.
- Lower heat and simmer for 15 minutes, stirring constantly.