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Export 10 ingredients for grocery delivery
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 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 purée 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.