Sweet corn, potato and carrot pressure cooked with tomato, onion and bell pepper and then blended smooth. Half an hour, and a spoonful of corn kept back gives it texture.
Everything in at once
There is no browning stage in this recipe and no order to follow. Sweet corn, potato, carrot, tomato, onion, bell pepper, cilantro, the bouillon cube and salt all go into the pressure cooker together with water to cover.
Twenty minutes over medium heat and everything is soft enough to blend. In an ordinary pot allow about forty.
That simplicity is the point. It is a soup you make when there is nothing much in the house and half an hour to spare.
Keep some corn back
The recipe's note contains the best idea on the page: before the pot goes to the blender, take out a quarter cup of the cooked kernels and stir them back in when you serve.
Blended entirely smooth, a corn soup tastes of corn but has nothing to bite. The kernels give it back, and they also make it look like what it is.
It costs nothing and it takes ten seconds.
Two things to be careful with
Neither is mentioned in the recipe and both matter.
Releasing the pressure: do it slowly, by lifting the valve with a spoon, or simply wait for it to fall. Never put a pressure cooker under cold running water, because the sudden contraction can make it fail and the contents are well above boiling.
Blending: hot liquid in a sealed jug turns to steam, and steam pushes the lid off. Fill it halfway, hold the lid down with a folded cloth, start slow.
Mazorca
The Colombian name for this is crema de mazorca, and mazorca is the corn cob. Three cups of kernels is roughly three or four cobs stripped.
Choclo, the large-kernelled Andean corn, is what would be used there and it is starchier and less sweet than the sweetcorn sold in North America. Either works and the sweeter version needs a little less bouillon.
More cream soups
- Carrot cream soup — the same idea, no pressure cooker.
- Crema de ahuyama — also pressure cooked.
- Cauliflower cream soup — with a sofrito base.
- Colombian white rice — what it is served with.
Sweet Corn Soup FAQ
Because a completely smooth corn soup loses the thing that makes it corn. A quarter cup of cooked kernels stirred back in at the end gives it texture, which is the recipe's own note and a good one.
Slowly, by lifting the valve with a spoon or by waiting for it to drop on its own. Never run a pressure cooker under cold water.
With care. Half a jug at a time, lid held down under a folded cloth, lowest speed first. A stick blender in the pot avoids the problem entirely.
Yes. Frozen goes in as it is; tinned is already cooked, so add it after the pressure cooking and blend from there.
No. In an ordinary pot give it about 40 minutes, until the potato and corn are completely soft.
White rice, which is what the recipe says and what a Colombian table does with almost any cream soup.
📖 Recipe
Ingredients
- 3 cups sweet corn (kernels off the cob)
- 2 cups potato (chopped into small cubes)
- ½ cup carrot (chopped into small pieces)
- ½ onion or 2 sprigs of scallion (finely chopped)
- 1 large tomato (finely chopped)
- ½ bouillon cube (Maggi or Ricostilla)
- 1 tablespoon red bell pepper (chopped)
- Cilantro (to taste)
- Salt (to taste)
Notas
Instructions
- Put the sweet corn, the potato, the carrot, the bouillon cube, the tomato, the onion, the bell pepper, the cilantro and salt to taste in a pressure cooker, with enough water to cover everything.
- Cook over medium heat for 20 minutes.
- Release the pressure carefully and let it stand. Then blend it for a minute, taking care with the hot liquid: half a jug at a time, with the lid held down.
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