How To Make Creamy Corn Soup with Queso Fresco
This corn soup recipe is creamy to the brim and cheesy at its fullness! Dinner guests will want seconds of this tasty corn soup loaded with tender potatoes.
Serves:
Ingredients
- ½tspolive oil
- ⅓cupscallions,chopped
- 1garlic clove,chopped
- 3½cupscorn kernels,cut from the cob, from 5-6 medium
- 6ozrusset potato,peeled, diced
- 5cups1% milk
- 1chicken bouillon cube,or Vegetable Better than Bouillon
- 2tbspfresh cilantro,chopped, divided
- ¼cupsour cream,reduced fat
- salt and fresh pepper,to taste
- 3ozqueso fresco,crumbled, or cotija cheese
Instructions
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Heat a medium heavy pot or Dutch oven on medium heat. Add the oil, then sauté the scallions and garlic for 1 minute.
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Add in the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro, then bring to a boil.
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Reduce the heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally.
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Remove from heat, then reserve 6 tablespoons of the corn kernels for topping.
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Add the sour cream to the soup, then purée in the blender in two batches. Return to the pot.
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Adjust salt and pepper, to taste, then heat over low heat 2 to 3 minutes, stirring occasionally.
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Pour into 6 bowls, then garnish each bowl with 1 tablespoon each of corn kernels and cheese.
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Top with fresh cilantro, serve, and enjoy!
Nutrition
- Calories: 286.52kcal
- Fat: 8.89g
- Saturated Fat: 4.43g
- Trans Fat: 0.12g
- Monounsaturated Fat: 2.43g
- Polyunsaturated Fat: 0.77g
- Carbohydrates: 38.68g
- Fiber: 2.93g
- Sugar: 14.26g
- Protein: 13.56g
- Cholesterol: 25.03mg
- Sodium: 805.29mg
- Calcium: 364.23mg
- Potassium: 717.95mg
- Iron: 0.89mg
- Vitamin A: 180.60µg
- Vitamin C: 3.00mg
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