Creamy Corn Soup Recipe
A traditional International dish in the Vegetarian classification, featuring 10 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/10 prepped- 4Corn On The Cob
- 6 cupsWater
- 2Chicken Stock Cube
- 2 cloves choppedGarlic
- 1/2 tspSalt
- 1/2 tspPepper
- 2 tablespoonsCilantro
- 1/2 cupPotatoes
- 1/2 cupScallions
- 1 cupHeavy Cream
Preparation Instructions
Read all instructions before beginning prep work.
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. Puruée 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. Notes
*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. *To store: Place cooled corn soup in an airtight container and store in the fridge for up to 3 days.
Explore More Vegetarian Dishes
Air fryer patatas bravas
Algerian Flafla (Bell Pepper Salad)
Aubergine & hummus grills
