Creamy Corn Soup with Queso Fresco

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This creamy corn soup is sweet 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 love this soup, and this is the perfect time of year to make it with summer corn at it’s sweetest! The temperatures we were having last week were in the high nineties and soup was the last thing on my mind. But finally we are back in the eighties, and a bowl of soup is always comforting to me.

Inspired from a Colombian soup called Crema De Mazorca from the Andean region of Colombia, this corn soup is sweet and creamy, made with fresh summer corn. I didn’t use any cream, instead 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 gives it that sweet-savory finish that we love in my home!

If you can’t find queso fresco in your area, try another salty cheese like cotija, ricotta salata or a mild feta.

Sure, you could probably make this from frozen corn, but I don’t think it would taste nearly as good so for best results, make this with fresh corn while it’s in season. This is a great 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’s 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 Better 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 large pot and bring to a boil.

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

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

• Purée in the blender in two batches until really smooth, 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 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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