Vegetarian

Creamy Corn Soup Recipe

Name: Creamy Corn Soup Recipe
Cook time: 19 min
Total time: 19 min
Ingredients: 4 Corn On The Cob; 6 cups Water; 2 Chicken Stock Cube; 2 cloves chopped Garlic; 1/2 tsp Salt; 1/2 tsp Pepper; 2 tablespoons Cilantro; 1/2 cup Potatoes; 1/2 cup Scallions; 1 cup Heavy Cream

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Ingredients

Corn On The Cob4
Water6 cups
Chicken Stock Cube2
Garlic2 cloves chopped
Salt1/2 tsp
Pepper1/2 tsp
Cilantro2 tablespoons
Potatoes1/2 cup
Scallions1/2 cup
Heavy Cream1 cup

Instructions

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
Puruée 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
*Fresh corn or frozen corn will work for this soup recipe.
7
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.