Mexican

Creamy Corn Soup with Queso Fresco and Cilantro is for Dinner.

Creamy Corn Soup with Queso Fresco and Cilantro takes 30 minutes to prepare.

Creamy Corn Soup with Queso Fresco and Cilantro takes 30 minutes to cook.

Creamy Corn Soup with Queso Fresco and Cilantro makes 6 servings.

The ingredients for Creamy Corn Soup with Queso Fresco and Cilantro are:

1/2 teaspoon olive oil
1/3 cup chopped scallions
1 garlic clove, chopped
3 1/2 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 (or Vegetable Better than Bouillon)
2 tablespoons chopped fresh cilantro, divided
1/4 cup reduced fat sour cream
salt and fresh pepper, to taste
3 oz (6 tbsp) crumbled queso fresco (or cotija cheese)

Here is how you make Creamy Corn Soup with Queso Fresco and Cilantro:

Heat a medium heavy pot or Dutch oven on medium heat. Add oil and saut? 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 until the corn is tender, stirring occasionally. Remove from heat and reserve 6 tablespoons of the corn kernels for topping. Add sour cream to the soup and pur?e in the blender in two batches, 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.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user MENAGERIE56.

The nutritional information for Creamy Corn Soup with Queso Fresco and Cilantro is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 287.2

• Total Fat: 11.9 g
• Cholesterol: 29.0 mg
• Sodium: 476.7 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 2.7 g
• Protein: 14.9 g

Creamy Corn Soup with Queso Fresco and Cilantro is Mexican cuisine.