Creamy Corn Soup with Queso Fresco

About This Recipe

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.

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

1. Heat a medium heavy pot or Dutch oven on medium heat.
2. Add oil and sauté scallions and garlic for 1 minute.
3. Add the corn, potatoes, milk, bouillon, 1 teaspoon salt and 1 tablespoon of cilantro in a large pot and bring to a boil.
4. Reduce heat to medium-low, cover and simmer for approximately 25 minutes or until the potatoes are tender, stirring occasionally.
5. Remove from heat and reserve 6 tablespoons of the corn kernels for topping.
6. Purée in the blender in two batches until really smooth, careful not to burn yourself; return to the pot.
7. Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.
8. Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese.
9. Top with fresh cilantro and/or scallions.