Creamy Corn Soup with Queso Fresco
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.
Ingredients
6 servings
Instructions
- 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.
Nutrition per serving
206kcal
💰 Cost Estimate
Total Ingredients
$870.00
$870.00
Per Serving
$145.00/serving
$145.00/serving
🏠 Savings
~$1740.00 vs buying!
~$1740.00 vs buying!
📋 Price Breakdown (90% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| olive oil | 0.5 tsp | $3.00 |
| chopped scallions | 0.3333333333333333 cup | $102.00 |
| arlic clove | - | - |
| fresh corn kernels | 4 cups | $158.00 |
| russet potato | 1 oz | $22.00 |
| low fat milk | 4 cups | $42.00 |
| chicken or veggie bouillon cube | 1 | $88.00 |
| chopped fresh cilantro | 2 tbsp | $59.00 |
| kosher salt | 1 tsp | $2.00 |
| crumbled queso fresco or cotija cheese | 3 oz | $394.00 |
*Estimated market prices, may vary by region
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