CORN SOUP (CREMA DE MAZORCA)

In the Andean zone of Colombia, corn is very popular and we use it in a lot of our recipes. This is a rich and creamy corn soup recipe.

INGREDIENTS
(6 SERVINGS)

4 large ears corn, kernels scraped from the cob
5 cups water
2 chicken or vegetable bouillon cubes
1 garlic clove, chopped
¼ teaspoon salt
¼ teaspoon Pepper
2 tablespoons chopped fresh cilantro
½ cup white potatoes, diced
¼ cup chopped scallions
1 cup heavy cream

DIRECTIONS

1. 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.

2. Remove from the heat. Purée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.

3. Pour into bowls, garnish with cilantro and potato sticks.

Related posts:

1. Creamy Vegetable Soup (Crema de Verduras)
2. Crema de Lentejas ( Pureed Lentil Soup)
3. Corn and Coconut Soup (Sopa de Chocolo y Coco)
4. Crema de Frisoles con Chorizo (Red Bean Soup with Chorizo)

Tagged as: Comfort Food, Corn, Cream Soup, Traditional Colombian