Delicious Creamed Corn

In a large pot, add a drizzle of olive oil and the previously chopped onion. Cook over medium heat until the onion is transparent. It is important not to rush this process as it could burn the onion and give a bitter taste to the cream.

Add the chopped garlic cloves and cook for a couple more minutes until the garlic aromas are released. This will give it a mild flavor and not so potent.

Add the potatoes previously peeled and cut into small cubes. Cook for 5 minutes.

Then add the can of corn (with its water) and mix well. Let it cook for 5 more minutes so that all the flavors are well integrated.

Finally, add the liter of chicken broth. I prefer to make it with homemade broth, but if you don't have any, you can use a bouillon cube. Let it cook over medium-low heat for 20 minutes.

Once the vegetables are well cooked, pass everything through a blender or use a hand blender in the same pot to grind it until you get a cream. Separate some of the corn before blending and then add it to the cream to give it some texture.

Return the mixture to the pot, heat for a couple of minutes more to blend well and adjust the seasoning with salt and pepper.