Chilean cream of corn soup, or crema de choclo, is fresh or frozen corn kernels simmered in milk with a sauté of onion, carrot, flour, and ají de color, then blended smooth and finished with a sprig of basil. It takes 15 minutes of preparation and about 30 minutes of cooking, and serves 4.
It is a comforting, traditional Chilean soup that balances the natural sweetness of corn with the herbal aroma of basil, perfect for cold winter days.
How to Make Chilean Cream of Corn Soup?
Onion and carrot are sautéed in oil, ají de color and flour are stirred in, milk is added little by little, and the corn is simmered until tender. The soup is blended with a hand blender, seasoned, and served hot with whole corn kernels and herbs on top.
Nutritional Information
Each serving of cream of corn soup contains approximately 250 kcal, 8 g of protein, 7 g of fat, 20 mg of cholesterol, 40 g of carbohydrates, 10 g of sugars, 5 g of fiber, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Cream of Corn Soup Recipe
Preparation: 15 minutes
Cooking: 30 minutes
Servings: 4
Ingredients
- 500 g (3⅓ cups) of corn kernels
- 500 ml (2 cups) of whole milk
- 2 tablespoons of all purpose flour
- 1 tablespoon of oil
- ½ onion, diced
- ½ carrot, sliced
- 1 sprig of basil
- Ají de color (Chilean paprika)
- Fine salt
- Black pepper
Instructions
- In a large pot, heat a splash of oil over medium heat, add the chopped onion and thinly sliced carrot, and sauté until golden and tender. Add a little ají de color and the flour and stir to combine.
- Add the milk little by little, stirring constantly until smooth. Stir in the corn, bring to a boil, lower the heat, and cook for 10 to 15 minutes until the corn is tender. Remove from the heat and let cool for a couple of minutes.
- With a hand blender, blend until smooth and creamy. Return to medium heat, season with salt and pepper, and add the sprig of basil if you like. Serve hot in individual bowls, garnished with whole corn kernels, basil, chives, cilantro, or a touch of cream.
Additional Tips
Infuse the milk
Before adding the milk, warm it gently with a bay leaf, a few black peppercorns, and the basil sprig, then strain it into the pot.
Boost the savory flavor
Corn is naturally sweet. Add ½ teaspoon of white miso or a pinch of nutritional yeast just before blending to deepen the flavor.
Strain for a silky texture
If the blended soup still has bits of kernel skin, pass it through a fine sieve. It takes two minutes and gives a restaurant texture.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh corn | Frozen or canned corn | 500 g | Rinse canned corn well |
| Whole milk | Unsweetened almond milk or vegetable broth | 500 ml | Dairy free |
| Flour | 1 small potato in the sauté | 1 potato | Gluten free thickening |
| Basil | Cilantro | A few sprigs | Fresher finish |
Frequently Asked Questions (FAQs)
1. Can I use frozen or canned corn?
Yes. Frozen corn keeps its flavor very well. If using canned corn, rinse it well to remove excess sodium from the canning liquid, although it will taste a little sweeter.
2. How do I get a really smooth texture?
If bits of kernel skin remain after blending, pass the soup through a fine sieve. It takes a couple of minutes and the texture will be silky.
3. Can I make it dairy free?
Yes. Replace the milk with unsweetened almond milk or vegetable broth, and add a small potato to the sauté so its starch thickens the soup naturally.
4. What if it turns out too thick?
It thickens as it cools because of the flour. Add a splash of hot milk or water and stir over low heat until it reaches the consistency you like.
Benefits of Corn
Cream of corn soup provides fiber, vitamins, and minerals. Corn contains antioxidants, B vitamins, and minerals such as magnesium and phosphorus, making it a nourishing option within a balanced diet.
Corn in Chilean Cuisine
Corn, called choclo in Chile, is a staple of Chilean cooking, used in humitas, pastel de choclo, pastelera, and all kinds of cazuelas, especially in summer when fresh corn is in season.
Did You Know?
In Mapuche culture, corn is considered a sacred food and is used in festivities and rituals.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Pumpkin Cream Soup Recipe
- Homemade Corn Humitas Recipe
- Chilean Creamed Corn Bake Recipe
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