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Creamy Corn Soup


Creamy Corn Soup with Queso Fresco and Cilantro
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

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  • 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*



Step 1


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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