Creamy Corn Soup Recipe
A Colombia dinner made with chicken. Ready in about 38 minutes. Difficulty: medium.
- 18 minPrep (about)
- 20 minCook (about)
- 38 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 4 corn on the cobs
- 6 cups water
- 2 cloves garlic
- 2 tbsp cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- ½ cup potatoes
- ½ cup scallion
- 1 cup heavy cream
Spices & seasonings (3): chicken bouillon cubes, salt, pepper
- 2 chicken bouillon cubes Shopping tip: Bouillon cubes (UK: stock cubes).
- ½ tsp salt
- ½ tsp pepper
How to make it
Steps in our own plain words.
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Place the corn, water, chicken or scallions, potatoes, cilantro, pepper, salt, garlic and vegetable bouillon in a large pot.
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Bring to a boil.
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Turn the heat down to medium low.
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Simmer for about 4 minutes until the corn is tender.
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Take it off the heat.
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Puruée the soup in a blender.
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Return to the pot.
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Add the cream.
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Heat over medium heat for 15 minutes.
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Stir every so often.
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Pour into bowls.
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Top with cilantro and potato sticks, notes.
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*Fresh corn or frozen will work for this soup recipe.
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*To store: Place cooled corn soup in airtight container plus store in your fridge for up to 3 days.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.