- 2 cups corn kernels
- 2 medium potatoes
- Salt and pepper to taste
- Sprig of parsley for garnish
- Boil the whole potatoes and mash and set aside.
- Blend the corn kernels with ½ cup water to a smooth creamy consistency.
- In a pan, add the corn cream, the mash and enough water to make a thick soup.
- Add salt and pepper and heat until the first boil.
- Add salt and pepper to taste.
- Garnish with a sprig of parsley and serve hot.