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Yamila

Yamila Gonzalez
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Recipe

Cream of Corn with Vegetables

10 mins
20 mins
Low
3
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One day I wanted to experiment with the vegetables I had at home to surprise my husband with something rich, healthy and new that could be accompanied with wontons stuffed with chicken and cilantro. This recipe came out that is already a classic in my kitchen.
Learn more about Yamila Gonzalez

Ingredients

4 portions
  • 500 grams corn, yellow Herdez®
  • 1 can zucchini
  • 1 carrot
  • 1/2 broccoli florets
  • 2 twigs pending
  • 1/2 poblano peppers
  • 1 chicken leg, without skin
  • manchego cheese, diced
  • salt, to taste

Preparation

Add the Herdez corn, cut the zucchini, the carrot, the broccolis, add the previously disinfected cilantro twigs, the chile poblano in rajas, half an onion, 1 clove of garlic and the chicken leg.
Put everything in a saucepan covered with 1 1/2 liter of water and let it cook over medium heat for about 20 minutes, check that the vegetables and chicken are well cooked, remove from the heat and blend until everything is completely mixed leaving Set aside cooked corn kernels to incorporate them into the final cream.
You return the cream to the saucepan with the corn kernels that you protected, you rectify the salt, if necessary add more water so that it takes the desired consistency.

PRESENTATION

Serve the hot cream in bowls and put a few squares of Manchego cheese with a coriander leaf to decorate.

TIPS

Phrase: the cream is more delicious with a hint of love

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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