Crema de Maíz o Choclo

Cream of Corn Soup

Preparation info

  • Difficulty


  • 6 to 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Crema de Choclo is typical of the zone of Nariño, Cauca, and Valle del Cauca, even though it is prepared in the entire Andean Zone. This is a hearty winter soup to enjoy with the children or a large group of family members.


  • cups beef stock
  • 5 sprigs cilantro
  • 2 cups corn kernels (about 2 large ears)
  • 6 whole ears of corn
  • 1 pound yellow or Yukon gold potatoes, peeled and quartered
  • 3 cups milk
  • ½ recipe Hogao del Pacífico
  • 1 teaspoon salt
  • ½ teaspoon color*
  • ¼ teaspoon pepper
  • 2 eggs
  • ½ cup heavy cream, for serving
  • Cooked white rice, for serving
  • Patacones for serving
  • Avocado slices, for serving


  1. Place the beef stock and cilantro in a 7-quart pot. Bring to a boil.
  2. Puree 1 cup of the corn kernels in a blender; leave the rest whole. Add the pureed corn kernels, whole corn kernels and corn ears, potatoes, 2 cups of the milk, hogao, salt, color, and pepper and simmer covered for 30 minutes.
  3. Make small holes in the eggshells and drizzle the whites into the soup, stirring at the same time to create thin streams of white.
  4. Combine the egg yolks with the remaining 1 cup of milk. Add ½ cup of the hot soup into this mixture, and pour it back into the pot. Stir continuously for 1 minute to ensure a smooth texture. Decrease the heat to low and cook for 10 minutes more.
  5. Serve with the cream, white rice, patacones, and avocado on the side. Enjoy!