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