Cream of Corn or Sweet Corn
This delicious cream of corn or sweet corn soup is very easy and quick to prepare. With sweet corn, we can prepare arepas, roast the corn cob or choclo, prepare soups, among other recipes, but today we are going to prepare this cream step by step.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soups
Cuisine: Colombian
Keyword: corn cream, creamy corn soup, sweet corn cream
Servings: 4
Calories: 197kcal
- 3 cups of sweet corn Shucked cob
- 2 cups of potato chopped into small cubes
- ½ cup of carrot chopped into small pieces
- ½ egg onion or 2 sprigs of long onion finely chopped
- 1 large tomato finely chopped
- ½ cube of Maggie chicken broth or ricostilla
- 1 tablespoon of red bell pepper chopped
- Cilantro to taste
- Salt to taste
In a pressure cooker, we put, the sweet corn, the potatoes, the carrot, the ricostilla or maggie, the tomato, the onion, the bell pepper, the cilantro, the salt to taste and enough water.
We put it on medium heat for 20 minutes. Let it rest; take it to the blender and process for a minute.
Accompanied with white rice.
- You can reserve ¼ cup of cooked sweet corn, before taking it to the blender, to add to the cream of corn when you are going to serve it.
Calories: 197kcal | Carbohydrates: 44g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 950mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3061IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 2mg