Chilean Recipes

Creamy Corn Soup with Fresh Basil Delight

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Sopa de Choclo (Corn Soup)

Ingredients

Ingredient Quantity
Chopped onion 1/2 onion, diced
Oil (sunflower or olive) 1 teaspoon
Granulated sugar (brown or white) 1/2 teaspoon
Corn kernels (fresh or frozen) 3 cups
Salt To taste
Black pepper To taste
Water 2 cups
Vegetable broth (or milk) 2 cups
Fresh basil leaves 5 leaves plus extra for garnish

Instructions

  1. In a medium pot, heat the oil over medium heat and sauté the diced onion for about 2 minutes until it becomes translucent. Stir in the granulated sugar and continue cooking for another 2 minutes to enhance the sweetness.

  2. Add the corn kernels, salt, pepper, and basil leaves to the pot, stirring well to combine. Pour in the water and vegetable broth (or milk) and bring the mixture to a gentle simmer.

  3. Allow the soup to cook for approximately 12 to 15 minutes, letting the flavors meld beautifully.

  4. Once cooked, carefully transfer the entire mixture to a blender and blend until smooth and creamy.

  5. To serve, ladle the soup into bowls, garnishing with whole corn kernels and chopped fresh basil on top for an aromatic finish.

Enjoy this delightful Sopa de Choclo, a comforting corn soup that showcases the sweet and savory flavors of corn and basil!

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