Creamy Corn Soup Recipe

Name: Creamy Corn Soup Recipe
Yield: 5
Ingredients: 2 cloves Garlic; 0.5 teaspoons Pepper; 0.5 cups Potato; 0.5 teaspoons Salt; 2 tablespoons Coriander; 6 cups Water; 0.5 cups Spring Onions; 2 Chicken Stock Cube; 1 cup Double Cream; 4 Corn On The Cob

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein8 %6 g
Carbs36 %27 g
Fat56 %19 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	286 kcal	59 kcal
Protein	6 g	1.2 g
Carbs	27 g	5.6 g
Fat	19 g	3.9 g

One serving is about 482 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Colombia

Ingredients

2 cloves Garlic (chopped)
0.5 teaspoons Pepper
120 ml PotatoOriginal: 0.5 cups
0.5 teaspoons Salt
2 tablespoons Coriander
1.4 l WaterOriginal: 6 cups
120 ml Spring OnionsOriginal: 0.5 cups
2 Chicken Stock Cube
240 ml Double CreamOriginal: 1 cup
4 Corn On The Cob

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

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.