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.
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.
To make Creamy Corn Soup with Queso Fresco you will need the following ingredients:
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.
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.
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.
Take the pot from the heat and remove 6 tablespoons of the corn kernels for topping.
Add ¼ cup of sour cream to the soup. Blend the mixture in a food processor or blender and return to the Dutch oven.
Season to taste with salt and pepper and heat for 2-3 minutes over low heat, stirring occasionally.
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.
This Creamy Corn Soup with Queso Fresco is a creamy, yet light and healthy corn soup. It is garnished with the fresh flavors of queso fresco and cilantro. If you try this recipe, make sure you tag #CookeMeRecipes in your insta pics so we can see them!
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