Creamy Corn Soup
Creamy Corn Soup from Colombia.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 19 min
- Rest
- None
- Total
- 29 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Creamy Corn Soup is listed as vegetarian from Colombia. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
10 ingredients. Tap each one once it's out on the bench.
Ingredients
- Corn4
- Water1.4 l
- Garlic2 clove
- Salt2½ ml
- Black pepper2½ ml
- Coriander30 ml
- Potato118 ml
- Spring onion118 ml
- Cream237 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
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
19 min
Step 2
*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.
Nutrition
Per serving · estimate
- Calories
- 338 kcal
- Protein
- 7.8 g
- Carbs
- 25.7 g
- Fat
- 23.7 g
- Saturated fat
- 14.1 g
- Fibre
- 3.5 g
- Sugar
- 6.3 g
- Sodium
- 1480 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Creamy Corn Soup take?
29 min all in — 10 min prep, 19 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Is the published recipe vegetarian or vegan?
It is not labelled vegetarian or vegan. If a swap on this page says otherwise, that note is the limit of what we claim.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Stockpot, Blender.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.