Creamy Corn Soup Recipe
Explore the creamy depths of corn with this vegetarian soup that harmoniously blends fresh kernels with a hint of garlic and earthy potatoes, all infused with chicken stock for rich depth-no meat required.
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..
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