Creamy Corn Soup Recipe

Method

1. 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. 2

   Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.

   04:00

   Start 04:00
3. 3

   Remove from the heat.

4. 4

   Puruée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.

   15:00

   Start 15:00
5. 5

   Pour into bowls, garnish with cilantro and potato sticks.

6. 6

   Notes

7. 7

   *Fresh corn or frozen corn will work for this soup recipe.

8. 8

   I usually use fresh corn, but I use organic corn kernels in the winter to make this soup.

9. 9

   *To store: Place cooled corn soup in an airtight container and store in the fridge for up to 3 days.

Source: original recipe