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Export 10 ingredients for grocery delivery
Step 1
Heat a medium heavy pot or Dutch oven on medium heat.
Step 2
Add oil and sauté scallions and garlic for 1 minute.
Step 3
Add the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro in a large pot and bring to a boil.
Step 4
Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally.
Step 5
Remove from heat and reserve 6 tablespoons of the corn kernels for topping.
Step 6
Add sour cream to the soup and purée in the blender in two batches, careful not to burn yourself; return to the pot.
Step 7
Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.
Step 8
Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese.
Step 9
Top with fresh cilantro.
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