Origin and history of Creamy Potato and Corn Soup
Creamy potato and corn soup is a comforting dish that has accompanied many cultures in Latin America. Its simple and nutritious base makes it a traditional recipe, especially in countries where potatoes and corn are staple ingredients in the diet, such as Mexico, Peru, and Colombia. In Mexico, this soup can be found in various versions, some mixed with chili or cheese. In Peru, the combination of potato and corn is very common in soups and stews, while in Colombia it is often served as an appetizer at family celebrations.
In other Latin American countries, this soup may have different names, such as "crema de papa con choclo" in Peru or "sopa de mazorca con papa" in Ecuador. Although the secondary ingredients may vary, the essence of creamy potato and corn soup remains: a smooth and delicious mixture that takes advantage of these native foods.
How to prepare Creamy Potato and Corn Soup
Melt the butter in a 4 qt saucepan.
Add the potatoes, onion, and salt.
Cook until the potatoes are tender, stirring frequently.
Combine the flour and paprika, add to the potatoes.
Cook for 1 minute.
Stir in the water and broth.
Cook and stir until the mixture thickens.
Incorporate the corn and half-and-half.
Cook, stirring frequently, until the corn is tender, approximately 15 minutes.
Ingredients: Butter, Potatoes, Onion, Salt, Flour, Paprika, Water, Chicken-Flavored Bouillon Cubes, Frozen Whole Kernel Corn, Light Cream.
