Corn Soup (Crema De Mazorca)

• 4 ears corn, large ears, kernels scraped from the cob
• 5 cups water
• 2 chicken bouillon cubes or 2 vegetable bouillon cubes
• 1 garlic clove, chopped
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons fresh cilantro, chopped
• 12 cup white potato, diced
• 14 cup scallion, chopped
• 1 cup heavy cream

1. Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil.
2. Reduce heat to medium low and simmer for approximately 8 minutes or until the corn is tender.
3. Remove from heat.
4. Puree the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
5. Pour into bowls, garnish with cilantro and potato sticks.

corn, water, chicken bouillon cubes, garlic, salt, pepper, fresh cilantro, white potato, scallion, heavy cream

Taken from www.food.com/recipe/corn-soup-crema-de-mazorca-456585 (may not work)