Corn soup, a delightful way to begin a meal

Corn soup is a perfect starter dish, as its flavor and creamy texture awaken the appetite! It's a traditional Peruvian dish made from one of the first vegetables brought back by Spanish conquistadors upon their return to Europe. Some enjoy adding a touch of lightness with fresh cream, while others prefer their corn soup with a spicy kick, enhanced with a few drops of Tabasco or fresh chili peppers.

The origins of corn soup in Peruvian gastronomy

Some dishes become so deeply woven into a country's culinary heritage and the daily lives of its people over thousands of years that it becomes nearly impossible to pinpoint their exact origins. Since corn is the foundation of corn soup, it stands to reason that this dish emerged in the Andean regions of southern Pérou, near the border with Bolivia.

Historically, it was in fact there that the conquistadors first discovered corn plants.

A taste of Peruvian cooking: the corn soup recipe!

Ingredients

• 450g of corn
• 2 large potatoes, diced into small cubes
• 1 liter of chicken broth
• 1 medium onion, finely chopped
• 2 tablespoons of olive oil
• 1 tablespoon of fresh cream
• 1 tablespoon of parsley, finely chopped
• 1 bay leaf
• Salt and pepper

Preparing the corn soup

1. Begin by sautéing the onions in a little olive oil until they become translucent. Season with salt and pepper, then add the bay leaf.

2. Add the drained corn, diced potatoes, a chicken bouillon cube, and enough water to cover. Simmer gently for 10 minutes. Transfer everything to a blender to create a smooth purée, then stir in a tablespoon of fresh cream or 3 drops of Tabasco depending on your preference (light and creamy or with a spicy bite).

3. Cook your preparation once more for 15 minutes, adding some small potato cubes and a few corn kernels, so the finished soup contains some lovely, distinct vegetable pieces throughout the purée.