Glutenfree/ Nutfree


  • 2 cups corn kernels
  • 2 medium potatoes
  • Salt and pepper to taste
  • Sprig of parsley for garnish


  1. Boil the whole potatoes and mash and set aside.
  2. Blend the corn kernels with ½ cup water to a smooth creamy consistency.
  3. In a pan, add the corn cream, the mash and enough water to make a thick soup.
  4. Add salt and pepper and heat until the first boil.
  5. Add salt and pepper to taste.
  6. Garnish with a sprig of parsley and serve hot.

Serves 2-3

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