Dinner for 6

Creamy Corn Queso Soup

Name: Creamy Corn Queso Soup
Total time: 35 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 1/2 tsp olive oil; 1/3 cup chopped scallions (optional); 1 clove garlic; 4 cups fresh corn kernels; 1 6 oz russet potato; 4 cups low fat milk; 1 chicken or veggie bouillon cube; 2 tbsp chopped fresh cilantro; 1 tsp kosher salt (optional); 3 oz crumbled queso fresco or cotija cheese (optional)

Corn, potato, garlic, and milk simmer together, then blend into a creamy soup topped with cilantro and queso fresco.

$0.77per serving $

35 minstart to table

6servings

Latin American Budget Family Lunches Dinners Game day Cold-weather comfort Winter

Ingredients

1/2 tsp olive oil
1/3 cup chopped scallions (optional)
1 clove garlic
4 cups fresh corn kernels
1 6 oz russet potato
4 cups low fat milk
1 chicken or veggie bouillon cube
2 tbsp chopped fresh cilantro
1 tsp kosher salt (optional)
3 oz crumbled queso fresco or cotija cheese (optional)

Steps

Heat the olive oil in a large pot over medium heat and cook the scallions and garlic for 2 minutes.
Add the corn, potato, milk, bouillon cube, and salt, then bring the soup to a gentle simmer.
Cover the pot and simmer for 20 minutes, until the potato is tender.
Blend the soup until mostly smooth, then return it to the pot.
Warm the soup over low heat for 5 minutes, then stir in the cilantro.
Ladle the soup into bowls and top with crumbled queso fresco.