Ingredients
½tspolive oil
⅓cupscallions,chopped
1garlic clove,chopped
3½cupscorn kernels,cut from the cob, from 5-6 medium
6ozrusset potato,peeled, diced
5cups1% milk
1chicken bouillon cube,or Vegetable Better than Bouillon
2tbspfresh cilantro,chopped, divided
¼cupsour cream,reduced fat
salt and fresh pepper,to taste
3ozqueso fresco,crumbled, or cotija cheese
Preparation
Heat a medium heavy pot or Dutch oven on medium heat. Add the oil, then sauté the scallions and garlic for 1 minute.
Add in the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro, then bring to a boil.
Reduce the heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally.
Remove from heat, then reserve 6 tablespoons of the corn kernels for topping.
Add the sour cream to the soup, then purée in the blender in two batches. Return to the pot.
Adjust salt and pepper, to taste, then heat over low heat 2 to 3 minutes, stirring occasionally.
Pour into 6 bowls, then garnish each bowl with 1 tablespoon each of corn kernels and cheese.
Top with fresh cilantro, serve, and enjoy!
