origin: Traditional (National&Religious)
This is a very taste traditional peruvian corn soup a bit hot. First chop the onion and garic and simmer on oil once getting browned add the chopped potato and remove from heat. Mix the sweet paprika and pour enough water approx 1 liter. Cut the corn cob into 2 cm circles and add to soup with tomato and other herbs and rice. Cook it approx 15-20 minutes. Before serving stir the 2 tablespoon sour cram into soup.