Philly Corn Soup with Tomato Salsa

By Dottiejk

Ingredients

• 4 cups fresh corn; about 6 ears
• 1 cup water
• 3-1/2 cup milk
• dash Salt
• 8 tablespoon Philadelphia cream cheese; Not low fat
• tortilla chips
• 1 recipe tomato salsa

Preparation

Step 1

Remove corn from the cob and milk the cob for remaining liquid. Puree this
slightly in a food processor and place in a saucepan with the water, milk,
and salt. Bring to a boil and simmer for 10 minutes, stirring now and then
so mixture does not stick. It will be slightly thickened.

For each serving, place a tablespoon of cream cheese in the bottom of a
warm soup bowl. Stick edges of tortilla chips into cream cheese to form a
bowl. Spoon salsa into the tortilla bowl. Pour soup into warm bowls and
serve immediately.