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Creamy Colombian Corn Soup
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Ingredients
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
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. 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.