- ½ tsp Olive oil
- ⅓ 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.
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:
Steps to make Creamy Corn Soup with Queso Fresco
1 | Sauté scallions and garlic | 1 |
2 | Prepare dressing | 3 |
3 | Simmer for 30 minutes | 30 |
4 | Reserve some corn kernels | 1 |
5 | Add sour cream and blend | 3 |
6 | Season to taste | 2 |
7 | Serve | |