Creamy Corn Soup with Queso Fresco

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This creamy corn soup is sweet and savory made with fresh sweet summer corn, thickened with a potato and topped with salty queso fresco or cotija cheese.

Creamy Corn Soup
Creamy Corn Soup with Queso Fresco

I love this soup, and this is the perfect time of year to make it with summer corn at it’s sweetest! The temperatures we were having last week were in the high nineties and soup was the last thing on my mind. But finally we are back in the eighties, and a bowl of soup is always comforting to me.

Corn Soup with Queso Fresco

Inspired from a Colombian soup called Crema De Mazorca from the Andean region of Colombia, this corn soup is sweet and creamy, made with fresh summer corn. I didn’t use any cream, instead it’s simmered in milk and thickened with a potato, once pureed it’s thick and velvety. Then I finished it with some crumbled queso fresco and fresh cilantro which gives it that sweet-savory finish that we love in my home!

If you can’t find queso fresco in your area, try another salty cheese like cotija, ricotta salata or a mild feta.

Sure, you could probably make this from frozen corn, but I don’t think it would taste nearly as good so for best results, make this with fresh corn while it’s in season. This is a great meatless soup, perfect for vegetarians and it also happens to be gluten free!

creamy corn soupcreamy corn soup

Creamy Corn Soup
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5 from 28 votes
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Creamy Corn Soup with Queso Fresco

7
206 Cals 11.5 Protein 28.5 Carbs 6.5 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 6 servings
COURSE: Soup
CUISINE: Colombian, Latin
A creamy corn soup made with fresh sweet summer corn thickened with a potato that's sweet and savory topped with queso fresco or cotija cheese.

Ingredients

  • 1/2 teaspoon olive oil
  • 1/3 cup chopped scallions, plus more for garnish
  • 1 garlic clove, chopped
  • 4 cups fresh corn kernels, cut from the cob (from 5 medium)
  • 1 6 oz russet potato, peeled and diced small
  • 4 cups low fat milk
  • 1 chicken or veggie bouillon cube, or 1 teaspoon Better than Bouillon
  • 2 tablespoons chopped fresh cilantro, divided
  • 1 teaspoon kosher salt, or more to taste
  • 3 oz crumbled queso fresco or cotija cheese, about 6 tbsp, or more to taste

Equipment

Instructions

  • Heat a medium heavy pot or Dutch oven on medium heat.
  • Add oil and sauté scallions and garlic for 1 minute.
  • Add the corn, potatoes, milk, bouillon, 1 teaspoon salt and 1 tablespoon of cilantro in a large pot and bring to a boil.
  • Reduce heat to medium-low, cover and simmer for approximately 25 minutes or until the potatoes are tender, stirring occasionally.
  • Remove from heat and reserve 6 tablespoons of the corn kernels for topping.
  • Purée in the blender in two batches until really smooth, careful not to burn yourself; return to the pot.
    pureed soup in blender
  • Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.
  • Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese.
  • Top with fresh cilantro and/or scallions.

Notes

Makes 7 cups

Nutrition

Serving: 1generous cup, Calories: 206kcal, Carbohydrates: 28.5g, Protein: 11.5g, Fat: 6.5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 462.5mg, Fiber: 2g, Sugar: 14g
WW Points Plus: 7
Keywords: corn soup recipe, cream corn soup, cream of corn soup, Creamy Corn Soup with Queso Fresco, elote soup, how to make corn soup

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107 comments

  1. Very yummy soup! I am a sucker for corn soup, and this delivered. Even my 3 year old daughter enjoyed it! Great recipe. 

  2. I made this using frozen corn to save work. It was delicious and refreshingly different from mainstream soups. Loved it ! Thanks, Gina!!

  3. Just brought home another dozen ears of amazing sweet corn and saw this recipe. I made it as written except I used a steamed 12 oz bag of frozen cauliflower and no potatoes (I’m always trying to get more veggies in and keep calories low). I also added some fresh jalapeño because we like it spicy. This is so good! I have a bunch of frozen sweet corn so I can make this all winter! Thank you for another fabulous recipe!

  4. This was amazing and I will be making it again. Great flavor!

  5. Amazing flavor!  It’s like eating street corn without the mess. 

  6. This was phenomenal! I added a little cayenne for some heat. The saltiness of the cojita balanced the sweetness of the corn. It was perfect.