Creamy Corn Soup With Queso Fresco
  1. Heat a medium heavy pot or Dutch oven on medium heat.

  2. Add oil and sauté scallions and garlic for 1 minute.

  3. Add the corn, potatoes, milk, bouillon, 1 teaspoon salt and 1 tablespoon of cilantro in a large pot and bring to a boil.

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

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

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

  7. Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.

  8. Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese.

  9. Top with fresh cilantro and/or scallions.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

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