Corn Soup (Crema De Mazorca)

Name: Corn Soup (Crema De Mazorca)
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; 14 teaspoon salt; 14 teaspoon pepper; 2 tablespoons fresh cilantro, chopped; 12 cup white potato, diced; 14 cup scallion, chopped; 1 cup heavy cream

10 ingredients

5 steps

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
14 teaspoon salt
14 teaspoon pepper
2 tablespoons fresh cilantro, chopped
12 cup white potato, diced
14 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.
4

Puree 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.