- 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 |
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. | ||
