How To Make Corn Soup (Crema de mazorca) Recipe

In the Andean zone of Colombia, corn is very popular and we use it in a lot of our recipes. This is a rich and creamy corn soup recipe.

Ingredients:
  • 4 large ears corn, kernels scraped from the cob
  • 5 cups water
  • 2 chicken or vegetable bouillon cubes
  • 1 garlic clove, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon Pepper
  • 2 tablespoons chopped fresh cilantro
  • ½ cup white potatoes, diced
  • ¼ cup chopped scallions
  • 1 cup heavy cream
Directions:
  1. Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. 
  2. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
  3. Remove from the heat. 
  4. Purée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
  5. Pour into bowls, garnish with cilantro and potato sticks.
6 SERVINGS

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