cream corn soup

A comforting creamy corn soup made with fresh sweet summer corn, low fat milk, thickened with a potato and topped with crumbled queso fresco and fresh cilantro.

Creamy Corn Soup with Queso Fresco

olive oil

scallions

garlic (chopped)

corn kernels (cut from the cob (from 5-6 medium))

1% milk

chicken bouillon cube (or Vegetable Better than Bouillon)

cilantro (divided)

reduced fat sour cream

salt and fresh pepper (to taste)

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.

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Creamy Corn Soup with Queso Fresco

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Creamy Corn Soup with Queso Fresco

The most viewed cream corn soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine