Creamy Corn Soup Recipe

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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

Instructions

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.

Source

https://www.mycolombianrecipes.com/corn-soup-crema-de-mazorca/#recipe

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