It’s cold outside and I can’t think of anything better than soup to stay warm and cozy during Winter time.
I often make the Ginger Carrot soup for Thanksgiving, but last November I went looking for something different, that was equally good. I found two different recipes that both looked yum, yet easy to make. I choose the Crema de Mazorca, or Creamy Corn Soup, from the website of My Colombian recipes. It is one of my favorite sites and I’ve tried many dishes, some of them multiple times.
Who wouldn’t like a subtle creamy soup, enhanced by cilantro, avocado and potato sticks? The latter went surprisingly well with the soup!
I used frozen corn and added more garlic than the original recipe called for. I also used a bit more potatoes to make the soup a bit heavier. You can experiment any way you like. Hey, it’s your kitchen and your soup 🙂
- 2 bags (10 oz) frozen corn
- 6 cups water
- 2 chicken or vegetable bouillon cubes
- 3 garlic cloves chopped
- 1/4 teaspoon salt
- 1/4 teaspoon Pepper
- 2 tablespoons chopped fresh cilantro
- 1/2 cup white potatoes diced
- 1/4 cup chopped scallions
- 1 cup heavy cream
- 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. Purée 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.
Photo credit and original recipe: Crema de Mazorca at My Colombian Recipes