Creamy Corn Soup

Creamy Corn Soup with Queso Fresco and Cilantro Skinnytaste.com Servings: 6 • Size: about 1 1/4 cups • Old Points: 5 pts • Weight Watcher Points+: 7 pt Calories: 257 • Fat: 8 g • Carb: 36 g • Fiber: 3 g • Protein: 14 g • Sugar: 14 g Sodium: 474 mg • Cholest: 22 mg

Creamy Corn Soup
Creamy Corn Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1/2

    teaspoon olive oil

  • 1/3

    cup chopped scallions

  • 1

    garlic clove, chopped

  • 3 1/2

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

  • 1

    (6 oz) russet potato, peeled and diced

  • 5

    cups 1% milk

  • 1

    chicken bouillon cube (or Vegetable Better than Bouillon)

  • 2

    tablespoons chopped fresh cilantro, divided

  • 1/4

    cup reduced fat sour cream

  • salt and fresh pepper, to taste

  • 3

    oz (6 tbsp) crumbled queso fresco (or cotija cheese)

  • Can add shrimp*

Directions

Directions: 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. Makes 7 1/2 cups.

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