Corn and carrot cream

genisis fernandez
I present to you a specialty of mine, a delicious, quick, and easy cream perfect to cook for the family, especially on those days when you don't have time.
Reviewed by Editorial Team of Kiwilimón
4.666667
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Ingredients
5
Servings
  • 2 carrots
  • 1 can sour cream, of corn
  • 2 cans evaporated milk
  • 1/2 onions
  • 1 tablespoon margarine
  • 2 cloves garlic
  • water, necessary amount
  • salt, to taste
Preparation
20 mins
15 mins
Low
  • Put water with salt and garlic cloves in a pot over medium heat.
  • Wash the carrots and peel them, cutting them into small pieces for quick cooking.
  • Slice the onion and set aside.
  • Add the carrots to the water to cook.
  • In the blender, add the cooked carrots, the can of corn cream, and a can of evaporated milk.
  • Sauté the onion in butter and add the blended mixture.
  • Add another can of evaporated milk with 3 ladles of the water from the cooked carrots.
  • Let it come to a boil for about 15 minutes and add salt to taste once it boils.
  • Blend for 5 minutes and remove.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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