Directions
I love this soup, and this is the perfect time of year to make it with summer corn at its sweetest! The temperatures we were having last week were in the high nineties and soup was the last thing on my mind. But finally we are back in the eighties, and a bowl of soup is always comforting to me. Inspired from a Colombian soup called Crema De Mazorca from the Andean region of Colombia, this soup is sweet and creamy, made with fresh summer corn. I didnt use any cream, instead its simmered in low fat milk and thickened with a potato, once pureed its thick and velvety. Then I finished it with some crumbled queso fresco and fresh cilantro with gives it that sweet-savory finish that we love in my home!,,Sure, you could probably make this from frozen corn, but I dont think it would taste nearly as good so for best results, make this with fresh corn while its in season. This is a great meatless soup, perfect for vegetarians and it also happens to be gluten free!
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