Creamy Corn Soup Recipe

1. 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.

   4 minutes
2. 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.

   15 minutes
3. 3

   Pour into bowls, garnish with cilantro and potato sticks.

4. 4

   Notes

5. 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. 6

   *To store: Place cooled corn soup in an airtight container and store in the fridge for up to 3 days.

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