Choclo Soup

Name: Choclo Soup
Prep time: 10 min
Total time: 30 min
Yield: 5
Cuisine: Argentinian
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

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Prep 10 min
Total 30 min
Ingredients 9
Servings 5

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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

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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.