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Creamy Corn Soup with Queso Fresco
5
from
31
votes
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.
Prep Time:
10
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
35
minutes
mins
Yield:
6
servings
Course:
Soup
Cuisine:
Colombian, Latin
Equipment
Blender
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)
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.
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:
1
generous cup
,
Calories:
206
kcal
,
Carbohydrates:
28.5
g
,
Protein:
11.5
g
,
Fat:
6.5
g
,
Saturated Fat:
3
g
,
Cholesterol:
18
mg
,
Sodium:
462.5
mg
,
Fiber:
2
g
,
Sugar:
14
g
- WW Points:
7