Creamy Corn Soup Recipe

Ingredients

• 4 pcs — Corn On The Cob
• 6 cups — Water
• 2 pcs — Chicken Stock Cube
• 2 cloves chopped — Garlic
• 0.5 tsp — Salt
• 0.5 tsp — Pepper
• 2 tablespoons — Cilantro
• 0.5 cup — Potatoes
• 0.5 cup — Scallions
• 1 cup — Heavy Cream

Steps

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. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
2. 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.
3. Pour into bowls, garnish with cilantro and potato sticks.
4. Notes
5. *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.
6. *To store: Place cooled corn soup in an airtight container and store in the fridge for up to 3 days.