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Crema de Choclo

Serves 4 Soup vegetarian, Soups

Crema de Choclo

Crema de choclo is a comforting staple from the vast pampas of Argentina, where cornfields stretch to the horizon. This rustic soup captures the essence of late summer when corn is at its sweetest. Traditionally, it's a farmhouse favorite, simmered to perfection with milk and onion, making it a cherished dish for those who work the land. Unlike purées found in restaurants, this soup retains the robust simplicity of its origins.

The taste is a gentle harmony of sweetness and warmth, with the corn's natural sugars mingling with the creamy milk. Each bowl is crowned with a rich knob of butter, melting into the thickened soup, and a sprinkle of paprika adds a touch of warmth to the palate. This finishing touch is a nod to its farmhouse roots, ensuring that each bite is as satisfying as the last.

Ingredients

  • 6ears corn
  • 1onion, chopped
  • 2 tbspbutter
  • 500 ml (2 cups)milk
  • to tastesalt and pepper
  • to finishpaprika

Method

  1. Start by preparing the corn. Hold each ear of corn upright on a cutting board and carefully cut downwards to remove the kernels. Once all kernels are removed, use the back of your knife to scrape the cobs, extracting the milky liquid. This will add extra flavor and creaminess to your soup.
  2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent. This should take about 5 minutes, and the onion should not brown.
  3. Add the corn kernels and any extracted corn milk to the pot. Pour in a splash of water to help steam the corn. Cook for about 10 minutes, stirring occasionally, until the corn is bright yellow and tender.
  4. Pour 500 ml (2 cups) of milk into the pot with the corn and onions. Bring the mixture to a gentle simmer, stirring occasionally to ensure nothing sticks to the bottom. Allow it to simmer for 15 minutes, during which the corn will become tender and the flavors will meld together.
  5. Once the corn is tender, remove the pot from the heat. Use an immersion blender to blend about half of the soup directly in the pot. This will create a creamy texture while still leaving some whole kernels for a rustic feel.
  6. Return the pot to the stove and season the soup with salt and pepper to taste. Stir well to combine the seasonings evenly throughout the soup.
  7. Ladle the crema de choclo into bowls. Finish each serving with a dusting of paprika, which will add a subtle warmth and a pop of color to the dish. Serve immediately while hot.