Creamy Corn Soup Recipe
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Ingredients
- 4 Corn On The Cob
- 6 cups Water
- 2 Chicken Stock Cube
- 2 cloves chopped Garlic
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 tablespoons Cilantro
- 1/2 cup Potatoes
- 1/2 cup Scallions
- 1 cup Heavy Cream
Instructions
- Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
- Remove from the heat. Puruée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
- Pour into bowls, garnish with cilantro and potato sticks.
- Notes
- *Fresh corn or frozen corn will work for this soup recipe. I usually use fresh corn, but I use organic corn kernels in the winter to make this soup.
- *To store: Place cooled corn soup in an airtight container and store in the fridge for up to 3 days.
Imported from TheMealDB (https://www.themealdb.com). Original: https://www.mycolombianrecipes.com/corn-soup-crema-de-mazorca/#recipe