Creamy corn soup is a traditional delight that has been part of the gastronomy of numerous Latin American countries. Its origin dates back to the indigenous cultures that inhabited areas where corn was an essential ingredient in their daily diet. Over time, this recipe was adapted and integrated with techniques and flavors brought by colonization, creating a comforting and highly appreciated preparation.
In Mexico, it is common to find variations of this soup that include ingredients such as chili and cheese, while in countries like Colombia and Venezuela it is usually simply called "cream of corn" and is accompanied by different types of meats or even with arepas. In Argentina and Chile, "sopa de choclo," which is another name for corn, is prepared with a touch of cream and is often part of the family menu during autumn and winter.
Thanks to its simple preparation and its unique flavor, this soup has transcended borders and is known by various names, but it always evokes the warmth and richness of corn as the protagonist.
