This creamy corn soup is nice and savory made with contemporary candy summer season corn, thickened with a potato and topped with salty queso fresco or cotija cheese.
Creamy Corn Soup with Queso Fresco
I really like this soup, and that is the proper time of yr to make it with summer season corn at it’s sweetest! The temperatures we had been having final week had been within the excessive nineties and soup was the very last thing on my thoughts. However lastly we’re again within the eighties, and a bowl of soup is all the time comforting to me.
Impressed from a Colombian soup known as Crema De Mazorca from the Andean area of Colombia, this corn soup is nice and creamy, made with contemporary summer season corn. I didn’t use any cream, as an alternative it’s simmered in milk and thickened with a potato, as soon as pureed it’s thick and velvety. Then I completed it with some crumbled queso fresco and contemporary cilantro which supplies it that sweet-savory end that we love in my residence!
If you happen to can’t discover queso fresco in your space, attempt one other salty cheese like cotija, ricotta salata or a light feta.
Certain, you possibly can most likely make this from frozen corn, however I don’t suppose it might style almost pretty much as good so for greatest outcomes, make this with contemporary corn whereas it’s in season. It is a nice meatless soup, good for vegetarians and it additionally occurs to be gluten free!
Creamy Corn Soup with Queso Fresco
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A creamy corn soup made with contemporary candy summer season corn thickened with a potato that is candy and savory topped with queso fresco or cotija cheese.
- 1/2 teaspoon olive oil
- 1/3 cup chopped scallions, plus extra for garnish
- 1 garlic clove, chopped
- 4 cups contemporary corn kernels, minimize from the cob (from 5 medium)
- 1 6 oz russet potato, peeled and diced small
- 4 cups low fats milk
- 1 hen or veggie bouillon dice, or 1 teaspoon Higher than Bouillon
- 2 tablespoons chopped contemporary cilantro, divided
- 1 teaspoon kosher salt, or extra to style
- 3 oz crumbled queso fresco or cotija cheese, about 6 tbsp, or extra to style
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Warmth a medium heavy pot or Dutch oven on medium warmth.
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Add oil and sauté scallions and garlic for 1 minute.
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Add the corn, potatoes, milk, bouillon, 1 teaspoon salt and 1 tablespoon of cilantro in a big pot and convey to a boil.
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Cut back warmth to medium-low, cowl and simmer for roughly 25 minutes or till the potatoes are tender, stirring often.
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Take away from warmth and reserve 6 tablespoons of the corn kernels for topping.
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Purée within the blender in two batches till actually easy, cautious to not burn your self; return to the pot.
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Modify salt and pepper, to style and warmth over low warmth 2-3 minutes, stirring often.
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Pour into 6 bowls and garnish every bowl with 1 tablespoon every of corn kernels and cheese.
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High with contemporary cilantro and/or scallions.
Serving: 1beneficiant cup, Energy: 257kcal, Carbohydrates: 36g, Protein: 14g, Fats: 8g, Saturated Fats: 2.5g, Ldl cholesterol: 22mg, Sodium: 474mg, Fiber: 3g, Sugar: 14g
WW Factors Plus: 7
Key phrases: corn soup recipe, cream corn soup, cream of corn soup, Creamy Corn Soup with Queso Fresco, elote soup, the best way to make corn soup
