Creamy Corn Soup Recipe

Name: Creamy Corn Soup Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Ingredients: 4 Corn On The Cob; 6 cups Water; 2 Chicken Stock Cube; 2 cloves chopped Garlic; ½ tsp Salt; ½ tsp Pepper; 2 tablespoons Cilantro; ½ cup Potatoes; ½ cup Scallions; 1 cup Heavy Cream

75 min · Serves 4 · By TheMealDB Import

Vegetarian
Healthy
Lunch

Vegetarian

Adapted from mycolombianrecipes.com

Ingredients

For 4 servings

4 Corn On The Cob
6 cupsWater
2 Chicken Stock Cube
2 cloves choppedGarlic
½ tspSalt
½ tspPepper
2 tablespoonsCilantro
½ cupPotatoes
½ cupScallions
1 cupHeavy Cream

Method

Prep 20 min · Cook 55 min

1Place 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.
2Remove 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.
3Pour into bowls, garnish with cilantro and potato sticks.
4Notes
5*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.
6*To store: Place cooled corn soup in an airtight container and store in the fridge for up to 3 days.