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Creamy Corn Soup with Queso Fresco

5 from 31 votes

A creamy corn soup made with fresh sweet summer corn thickened with a potato that's sweet and savory topped with queso fresco or cotija cheese.

Prep Time: 10

Cook Time: 25

Total Time: 35

Yield: 6 servings

Course: Soup

Cuisine: Colombian, Latin

Equipment

Blender

Ingredients

1/2 teaspoon olive oil
1/3 cup chopped scallions (plus more for garnish)
1 garlic clove (chopped)
4 cups fresh corn kernels (cut from the cob (from 5 medium))
1 6 oz russet potato (peeled and diced small)
4 cups low fat milk
1 chicken or veggie bouillon cube (or 1 teaspoon Better than Bouillon)
2 tablespoons chopped fresh cilantro (divided)
1 teaspoon kosher salt (or more to taste)
3 oz crumbled queso fresco or cotija cheese (about 6 tbsp, or more to taste)

Instructions

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, 1 teaspoon salt and 1 tablespoon of cilantro in a large pot and bring to a boil.
Reduce heat to medium-low, cover and simmer for approximately 25 minutes or until the potatoes are tender, stirring occasionally.
Remove from heat and reserve 6 tablespoons of the corn kernels for topping.
Purée in the blender in two batches until really smooth, 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 and/or scallions.

Notes

Makes 7 cups

Nutrition

Serving: 1generous cup, Calories: 206kcal, Carbohydrates: 28.5g, Protein: 11.5g, Fat: 6.5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 462.5mg, Fiber: 2g, Sugar: 14g

- WW Points: 5

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