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• 4 Corn On The Cob
• 6 cups Water
• 2 Chicken Stock Cube
• 2 cloves chopped Garlic
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 tablespoons Cilantro
• 1/2 cup Potatoes
• 1/2 cup Scallions
• 1 cup Heavy Cream

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

*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.