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PANAMANIAN CREAMY CORN SOUP (SOPA DE CREMA DE MAIZ TIERNO)

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 6
INGREDIENTS
  • 1/3 cup Blue Bonnet®-stick
  • 1 cup chopped yellow onion
  • 5 cups frozen whole kernel corn, thawed
  • 1 teaspoon ground cumin
  • 1/2 cup water
  • 2 cups half-and-half
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Sliced green onion, optional
DIRECTIONS

Melt Blue Bonnet in large saucepan over medium-high heat; add onion and corn. Cook 5 minutes; add cumin and cook 3 minutes more or until onion is tender and corn is hot. Remove 1 cup corn mixture from saucepan; set aside.

Add water; scrape brown bits from bottom of pan. Transfer mixture to blender container; add half-and-half. Pulse mixture until smooth; return to saucepan. Add reserved corn mixture; heat over low heat 10 minutes or until soup thickens slightly.

Stir in salt and pepper. Top with green onion, if desired.