Combine corn and 1 c. milk in blender. Puree at high speed until smooth; set aside. Heat butter over med heat until melted and bubbly. Add corn puree and cook over med heat for about 5 min, stirring constatnly. Add remaining 3 1/2 c. milk and salt; bring mixture to boil. Reduce heat to low and simmer for about 15 min, stirring to avoid sticking. In each of 6 warm soup bowl, put 1 T. each of diced chiles and cheese. Ladle soup into bowls and garnish w/tortilla strips.
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 192 (30%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||28 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 44.6mg||14 %|
|Sodium 541.5mg||19 %|
|Potassium 824.2mg||22 %|
|Total Carbohydrate 97.9g||29 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 85.3g|
|Protein 19.8g||28 %|
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Calories per serving: 634
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