Creamy Corn Soup with Queso Fresco
Indulge in a luscious corn soup crafted from vibrant, sweet summer corn, enriched with a potato for a delightful blend of sweetness and savoriness. This comforting dish is finished off with a sprinkle of queso fresco or cotija cheese for an irresistible touch.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1/2 teaspoon olive oil
- 4 cups fresh corn kernels
- 1 6 oz russet potato
- 4 cups low fat milk
- 1 chicken or veggie bouillon cube
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon kosher salt
- 3 oz crumbled queso fresco or cotija cheese
- 1 garlic clove
- 1/3 cup chopped scallions
Equipment Needed
- Blender
Instructions
- 1
Place a medium-sized heavy-bottomed pot or Dutch oven on the stove over medium heat.
- 2
Introduce oil to the pot, then sauté the scallions and garlic for about 1 minute.
- 3
In the same pot, combine the corn, diced potatoes, milk, bouillon, 1 teaspoon of salt, and 1 tablespoon of cilantro. Bring this mixture to a boil.
- 4
Once boiling, lower the heat to medium-low, cover the pot, and let it simmer for roughly 25 minutes, or until the potatoes have softened, stirring occasionally.
- 5
After simmering, take the pot off the heat and set aside 6 tablespoons of the corn kernels for later use as a topping.
- 6
Carefully blend the soup in two separate batches until it reaches a silky smooth consistency, being cautious of the hot liquid; then transfer back to the pot.
- 7
Taste the soup and adjust the salt and pepper as needed, then warm it gently over low heat for 2-3 minutes, stirring from time to time.
- 8
Ladle the soup into 6 bowls, and for each bowl, add 1 tablespoon of the reserved corn kernels and cheese on top.
- 9
Finish by garnishing with fresh cilantro and/or scallions.
Nutrition Information
Notes & Tips
- Makes 7 cups