Creamy Corn Soup with Queso Fresco
A comforting creamy corn soup made with fresh sweet summer corn, low fat milk, thickened with a potato and topped with crumbled queso fresco and fresh cilantro.
fresh corn kernels
(cut from the cob (from 5-6 medium))
6 oz russet potato, peeled and diced
chicken bouillon cube
(or Vegetable Better than Bouillon)
chopped fresh cilantro
reduced fat sour cream
salt and fresh pepper
6 tbsp crumbled queso fresco (or cotija cheese)
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, and 1 tablespoon of cilantro in a large pot and bring to a boil.
Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally.
Remove from heat and reserve 6 tablespoons of the corn kernels for topping.
Add sour cream to the soup and purée in the blender in two batches, 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.
Makes 7 1/2 cups.
WW Points Plus:
Printed from Skinnytaste: https://www.skinnytaste.com/creamy-corn-soup-with-queso-fresco-and/