Cream of Corn Soup

Wash the corn and put into a large pan of boiling water. Cook for 5–7 minutes. Then take out of the water and dry. Use a knife to remove the kernels from the cob.

While the corn is cooking, mince the garlic and onion, and heat a little olive oil in another pan (or do this afterwards in the same pan) . Lightly fry the minced garlic and onion, stirring often for 3–4 minutes until the onion softens.

Add the corn kernels and lightly fry for a couple of minutes.

Add in the potato, chopped into pieces, and season with a pinch of salt. Fry for a couple of minutes more, stirring often.

Add 2 cups water (or enough to cover the ingredients) and a little more salt, and cook over medium heat for 15–20 minutes.

Then transfer the contents of the pan to a food processor or blender. Blend at high speed for a couple of minutes because the corn will be firm and will need a little more effort.

Add the cream and blend for another minute.

Serve. You can also add minced cilantro and diced avocado.