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.