Crema de Maíz o Choclo

Cream of Corn Soup

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
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.

Ingredients

  • cups beef stock
  • 5 sprigs cilantro
  • 2 cups

Method

  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 cor