Crema de Mazorca or Choclo is a simple and delicious Colombian creamy corn soup. This soup is comforting and full of flavor. This soup recipe is easy to make and it doesn't required a lot of ingredients.
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.
This 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.
Cremay Corn Soup Recipe
Ingredients
- 4 ears corn kernels scraped from the cob
- 5 cups water
- 2 chicken or vegetable bouillon cubes
- 1 garlic clove chopped
- ½ teaspoon salt
- ½ teaspoon Pepper
- 2 tablespoons chopped fresh cilantro
- ½ cup white potatoes 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.
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.
Nutrition
Calories: 314kcalCarbohydrates: 25gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 817mgPotassium: 472mgFiber: 3gSugar: 8gVitamin A: 1183IUVitamin C: 15mgCalcium: 69mgIron: 1mg
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This is one my favorite ways to use fresh corn during the summer. This corn soup is easy to make and full of flavor. Sometimes I like to add potato sticks on top for a crunchy texture.
More Recipes to make with Corn
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