Creamy Corn Soup with Queso Fresco and Cilantro | Skinnytaste

Ingredients

  • ½ teaspoon olive oil
  • 1/3 cup chopped scallions
  • 1 garlic clove, chopped
  • 3 ½ cups fresh corn kernels, cut from the cob (from 5-6 medium)
  • 1 (6 oz) russet potato, peeled and diced
  • 5 cups 1% milk
  • 1 chicken bouillon cube
  • + 4 more ingredients
    • 2 tablespoons chopped fresh cilantro, divided
    • ¼ cup reduced fat sour cream
    • salt and fresh pepper, to taste
    • 3 oz (6 tbsp) crumbled queso fresco (or cotija cheese)

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, and 1 tablespoon of cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or unt...

View full recipe at SpringPad

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