- ½ tsp Olive oil
- â…“ cup Scallionschopped
- 1 clove Garlicchopped
- 3 ½ cups Corn kernelsfresh, cut from the cob (from 5-6 medium)
- 1 (6 oz) Potatoesrusset, peeled and diced
- 5 cups Milk1%
- 1 Chicken bouilloncube
- 2 tbsp Cilantrofresh, chopped, divided
- ¼ cup Sour creamreduced fat
- Saltto taste
- Black pepperto taste
- 6 tbsp Queso fresco cheesecrumbled
Creamy Corn Soup with Queso Fresco
Creamy Corn Soup with Queso Fresco is a tasty, creamy yet healthy soup. It is garnished with the wonderfully fresh flavors of queso fresco and cilantro which gives this creamy soup a hint of Mexican flavor. If you don’t have any queso fresco, you could substitute it with cotija cheese.Â
Start by sautéing scallions with chopped garlic in a Dutch oven. Add corn kernels, diced potato, milk, bouillon and cilantro to the pot and bring to a boil. Simmer for about 30 minutes. Remove the pot from the heat and reserve 6 tablespoons of corn kernels. Add sour cream and blend. Before you are ready to serve, heat the soup through. Serve in bowls, garnished with queso fresco and freshly chopped cilantro.Â
To make Creamy Corn Soup with Queso Fresco you will need the following ingredients:
Steps to make Creamy Corn Soup with Queso Fresco
1 | Sauté scallions and garlic | 1 |
Heat a ½ teaspoon of olive oil in a Dutch oven over medium heat. Add ⅓ cup of chopped scallions and a chopped garlic clove and sauté for about a minute. | ||
2 | Prepare dressing | 3 |
Add the 3 ½ cups of corn kernels, a diced russet potato, 5 cups of milk, a bouillon cube and 1 tablespoon of chopped cilantro to the Dutch oven and bring the soup to a boil. | ||
3 | Simmer for 30 minutes | 30 |
Reduce the heat to medium-low. Place a cover on the pot and simmer, stirring occasionally for 30 - 35 minutes until the corn is tender. | ||
4 | Reserve some corn kernels | 1 |
Take the pot from the heat and remove 6 tablespoons of the corn kernels for topping. | ||
5 | Add sour cream and blend | 3 |
Add ¼ cup of sour cream to the soup. Blend the mixture in a food processor or blender and return to the Dutch oven. | ||
6 | Season to taste | 2 |
Season to taste with salt and pepper and heat for 2-3 minutes over low heat, stirring occasionally. | ||
7 | Serve | |
Pour the soup into 6 of your favourite soup bowls. Garnish each serving with a tablespoon of corn kernels and queso fresco. Top each bowl with fresh cilantro. | ||
Recipe Reviews
Fantastic soup though I decidecd not to add the scallions or corn it was super filling in the end nonetheless .
Really good even when cold, I brought some leftovers with me to work and enjoyed it a lot.
Made this soup with some sirloin steak as the main dish and red wine, it was heavenly.
I made this soup along with some cheesy garlic bread and surprisingly they all went well together, didn't even end up making another meal.
I love the texture of this soup it's very filling and delicious.
Normally I don't make anything that I don't know how to make but the recipes on this site have amazing pictures to help so my soup turned out amazing.
Not sure how I managed to perfect this recipe so easily but by god it was amazing.
I ADORE Mexican food, this was perfect and so easy to make thx for sharin.
Perfection in a bowl, it's great to have before a big meal.
Affordable and easy dish nothing more to say other than to try it yourself.
Easily one of my favorite soups along with the beetroot soup you guys have.
Anyone know where to buy queso fresco cheese? I ended up using normal one because I dont find it in tesco :(
The scallions made this taste so weird so I didn't use them again.
My husbands favorite soup of all time because he is obsessed with corn and queso fresco lol.
Bookmarked this page you guys honestly have the best stuff out there, can't imagine going anywhere else.
This queso fresco soup it honestly the BOMB, I favorite everything that's with queso fresco including the salad and cookies..
Kids actually ate all of it even the scallion parts and corn, they hate both on their own.
I love it! Yummy-yummy!
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