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This creamy corn soup is good and savory made with fresh sweet summer 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 12 months to make it with summer corn at it’s sweetest! The temperatures we were having last week were within the high nineties and soup was the final thing on my mind. But finally we’re back within the eighties, and a bowl of soup is all the time comforting to me.

Inspired from a Colombian soup called Crema De Mazorca from the Andean region of Colombia, this corn soup is good and creamy, made with fresh summer corn. I didn’t use any cream, as a substitute it’s simmered in milk and thickened with a potato, once pureed it’s thick and velvety. Then I finished it with some crumbled queso fresco and fresh cilantro which supplies it that sweet-savory finish that we love in my home!

Should you can’t find queso fresco in your area, try one other salty cheese like cotija, ricotta salata or a light feta.

Sure, you can probably make this from frozen corn, but I don’t think it might taste nearly nearly as good so for best results, make this with fresh corn while it’s in season. That is an excellent meatless soup, perfect for vegetarians and it also happens to be gluten free!

Creamy Corn Soup with Queso Fresco

8

257 Cals
14 Protein
36 Carbs
8 Fats

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

A creamy corn soup made with fresh sweet summer corn thickened with a potato that is sweet and savory topped with queso fresco or cotija cheese.

• 1/2 teaspoon olive oil
• 1/3 cup chopped scallions, plus more for garnish
• 1 garlic clove, chopped
• 4 cups fresh corn kernels, cut from the cob (from 5 medium)
• 1 6 oz russet potato, peeled and diced small
• 4 cups low fat milk
• 1 chicken or veggie bouillon cube, or 1 teaspoon Higher than Bouillon
• 2 tablespoons chopped fresh cilantro, divided
• 1 teaspoon kosher salt, or more to taste
• 3 oz crumbled queso fresco or cotija cheese, about 6 tbsp, or more 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, 1 teaspoon salt and 1 tablespoon of cilantro in a big pot and convey to a boil.

• Reduce heat to medium-low, cover and simmer for about 25 minutes or until the potatoes are tender, stirring occasionally.

• Remove from heat and reserve 6 tablespoons of the corn kernels for topping.

• Purée within the blender in two batches until really smooth, careful to not burn yourself; return to the pot.

• Adjust salt and pepper, to taste and warmth 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 and/or scallions.

Serving: 1generous cup, Calories: 257kcal, Carbohydrates: 36g, Protein: 14g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 22mg, Sodium: 474mg, Fiber: 3g, Sugar: 14g

WW Points Plus: 7

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