-and fried crisp Blend the corn with the water at high speed until you have a smooth puree. Melt the butter, but do not let it get too hot. Add the corn puree, let it cook over medium heat for about 5 minutes, stirring constantly. Add the milk, salt & pepper, sweet and hot peppers and bring to a boil. Lower the heat and let the soop simmer for 15 minutes, stirring from time to time, so that it does not stick to the pan. Garnish the soup with fried tortillas and the crumbled cheese.