Otherby TheMealDBCreamy Corn SoupKeep screen onSaveShareIngredients4 Corn On The Cob6 cups Water2 Chicken Stock Cube2 cloves chopped Garlic1/2 tsp Salt1/2 tsp Pepper2 tablespoons Cilantro1/2 cup Potatoes1/2 cup Scallions1 cup Heavy CreamStepsStep-by-step0 of 6 done1Place 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.2Remove 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.3Pour into bowls, garnish with cilantro and potato sticks.4Notes5*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.Source: TheMealDB
