Creamy Corn Soup with Queso Fresco
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.
Foto: SkinnytasteIngredients
- 1/2 teaspoon olive oil
- 1/3 cup chopped scallions (plus more for garnish)
- 1 g arlic 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)
Steps
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.
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