This Corn creamy Soup is comforting and full of flavor. This recipe is easy to make and it doesn't required a lot of ingredients.
This Creamy Corn Soup (Crema de Mazorca) was one of my favorite soups as a kid. My mom used to serve it for lunch with white rice, avocado and grilled beef on the side.
This is one my favorite ways to use fresh corn during the summer months when corn is in season. This corn soup is easy to make and full of flavor. Sometimes I like to add potato sticks on top for a crunchy texture.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Corn: I prefer using corn in the cob for this soup recipe, but feel free to use frozen corn if you don't have it.
Potatoes: Use your favorite potatoes to make your corn soup.
Garlic and Scallions: This mixture gives amazing flavor to this soup.
Water and Heavy Cream: This is the liquid base to make the creamy corn soup. You can replace the water with chicken or vegetable broth for more flavor.
Chicken Bouillon: Gives extra flavor to the broth.
Salt and Pepper: Adjust the seasoning to your taste.
Cilantro: I like to use fresh cilantro, but replace it with parley if you prefer.
In the Andean zone of Colombia, corn is very popular and we use it in a lot of our recipes. This is a very easy to make, rich and creamy Corn Soup recipe.
How to Make Creamy Corn Soup
- 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.
More Corn Recipes
Cremay Corn Soup Recipe
Ingredients
- 4 ears corn kernels scraped from the cob
- 6 cups water
- 2 chicken or vegetable bouillon cubes
- 2 garlic cloves chopped
- ½ teaspoon salt
- ½ teaspoon Pepper
- 2 tablespoons chopped fresh cilantro
- ½ cup potatoes peeled and diced
- ½ cup chopped 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.
Mary
Every week I make a meal based on the cuisine of a different country for my two kids. I appreciate so much the efforts of writers who put time into documenting the food from different places. Loved the meal tonight. Thank you!
Sarita
Hi, what kind of potato is used for this corn soup? Thank you
Erica Dinho
I like to use yellow potato