Skip to Content
Menu

Choclo Soup

  • Save Recipe
  • Prep 10 min
  • Total 30 min
  • Ingredients 9
  • Servings 5
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
I recently took a trip to Argentina where I tried an amazing vegetarian soup called sopa de choclo, or corn soup. It was perfectly soothing and hit all the comforts of a warm bowl of soup. I love that it is so simple to make, yet extremely flavorful.
by Nicole Presley
Updated Sep 20, 2016
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 3 ears corn
  • 4 tablespoons butter
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 large potato, peeled and cubed
  • 1 bay leaf
  • 1/2 cup half and half cream
  • 1/2 tablespoon sea salt

Directions

  •  
    1
    Shave kernels off corn cobs. Do not throw away cobs.
  •  
    2
    In a pot over a medium heat, add in butter and allow to melt.
  •  
    3
    Add in onion, corn kernels, and garlic. Sauté for 5 minutes.
  •  
    4
    Add in vegetable broth and bring to a boil.
  •  
    5
    Add in potato cubes, corn cobs and bay leaf.
  •  
    6
    Let the soup boil for 20 minutes.
  •  
    7
    Remove corn cobs and bay leaf from soup.
  •  
    8
    Place the entire batch of soup into a blender and pour in half and half cream. Sprinkle salt over the top.
  •  
    9
    Blend until smooth.
  •  
    10
    Pour into a bowl and serve hot.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I recently took a trip to Argentina where I tried an amazing vegetarian soup called sopa de choclo, or corn soup. It was perfectly soothing and hit all the comforts of a warm bowl of soup. I love that it is so simple to make, yet extremely flavorful.
© 2024 ®/TM General Mills All Rights Reserved