Creamy Corn Soup with Queso Fresco
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
206 kcal
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Course
Soup
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Cuisine
South American, Colombian
Creamy Corn Soup with Queso Fresco
Description
Creamy Corn Soup with Queso Fresco begins by sautéing scallions and garlic, which provide a subtle aromatics foundation. Fresh corn kernels and diced russet potato are simmered gently in milk and bouillon until the potato is soft, allowing the soup base to thicken naturally. The soup is then pureed until very smooth, creating a creamy mouthfeel without cream. Reserved corn kernels add bursts of texture as a garnish along with crumbled queso fresco, which imparts a mild, tangy richness.
The soup’s seasoning includes kosher salt and fresh cilantro, which offers brightness and mild herbaceous notes. It can be served warm in bowls, garnished with additional scallions and cilantro for freshness. This soup is substantial enough as a starter or light meal and highlights fresh summer corn subtly enhanced with delicate dairy and herbs.
Yielding approximately 7 cups, the recipe makes enough to serve multiple people or enjoy leftovers. The combination of potatoes and pureed corn provides a smooth consistency, with the garnishes contributing contrasting textures and complementary flavors.
Ingredients
- 1/2 teaspoon olive oil
- 1/3 cup scallions plus more for garnish, chopped
- 1 garlic chopped, clove
- 4 cups corn kernels cut from the cob (from 5 medium, fresh
- 1 oz russet potato (peeled and diced small)
- 4 cups milk low fat
- 1 chicken bouillon cube or 1 teaspoon Better than Bouillon, or veggie bouillon cube
- 2 tablespoons cilantro divided, chopped, fresh
- 1 teaspoon kosher salt (or more to taste)
- 3 oz queso fresco about 6 tbsp, or more to taste, crumbled or cotija cheese
Instructions
- 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.
Notes
- Serves about 7 cups, suitable for several servings or leftovers.
- Reserve some corn kernels for garnish to add texture contrast to the smooth soup.
- Adjust salt to taste after blending to ensure balanced seasoning.
- Use fresh corn cut from the cob for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1generous cup | |
| Calories | 206kcal | 10% |
| Carbohydrates | 28.5g | 10% |
| Protein | 11.5g | 23% |
| Fat | 6.5g | 10% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 462.5mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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