Choclo in other countries is known as corn, tender corn, corn or panocha cob. But in reality it doesn matter as its name because I assure you that this corn soup is equally delicious and is very simple to do. Follow the steps we teach you in recipes and get in a rich and tasty incoming whenever you want.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make corn soup: |
| 1/2 cup of oil 1 finely minced onion 1 big carrot 1 potato or potato large 0.5 pound of pumpkin, ahuyama or pump 6 choclos broken. |
| Additional characteristics: cheap cost, stew |
Ingredients to make corn soup:
1. Heat the oil in a pot to the fire, add the finely chopped onion and saute, stirring with a spoon, until it is transparent.
2. Cut the vegetables into daditos and once the onion is sauté, add them to the pot along with the choclos.
3. Add the water, season with salt and pepper and cook the corn soup and pumpkin over low heat for 40 minutes.
4. Serve the choclo soup sprinkled with the hot and hot parsley. Provide these artichokes battered with corn cream if you like this cereal.
