Instructions: Open cans of corn and drain well. When drained, dry with paper towels. If using frozen, thaw and dry with paper towels. Set aside.

Heat a cast-iron pan over medium-high heat. When hot, add corn kernels.

Toast until lightly charred. Place chicken stock, carrots, celery, onion, garlic, and serrano chile in a saucepan. Bring to a boil, then let simmer over medium-low heat for 5 minutes. Add the charred kernels to the stock and let simmer 10 minutes. Plug in a hand blender ( or pour all ingredients into blender) and whiz until pureed, leaving a few pieces so it is a bit chunky. If using blender, puree in blender on highest number until completely smooth. Pour back into saucepan. Add the ancho cream, garnish with fried corn tortillas and serve.

To make ancho cream: Place the ancho in a preheated 400 F oven for 45 seconds. Remove and place in a mixing bowl. Add warm water to cover and let stand 10 minutes. When the ancho has softened, remove from the water and place in a blender with the milk. Process until smooth. Pass the mixture through a fine strainer. Whisk in the sour cream.

To make fried corn tortilla strips: Heat vegetable oil in a 2 qt saucepan and heat until 375 F. When it reaches temperature, place corn tortilla strips in oil, a few at a time, so not to lower temperature. Fry until golden. Drain on paper towels. While still hot, sprinkle with coarse salt and some ground ancho chile (optional).

To plate: Ladle soup into serving bowls, put another dollop of fat free sour cream or ancho cream on top. Place tortilla strips on top, towering as high as you can. You can also serve with some bread to clean the bowl with, if you like. Isnt as authentic as the tortilla strips, but it cleans the bowl well so you get all the soup.

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