Corn Soup (Crema De Mazorca) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
4 ears corn, large ears, kernels scraped from the cob |
5 cups water |
2 chicken bouillon cubes or 2 vegetable bouillon cubes |
1 garlic clove, chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons fresh cilantro, chopped |
1/2 cup white potato, diced |
1/4 cup scallion, chopped |
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 8 minutes or until the corn is tender.
3. Remove from 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.
4. Pour into bowls, garnish with cilantro and potato sticks.
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