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Creamy Corn Soup with Queso Fresco

by Contributing Author
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This creamy corn soup is made with sweet and savory fresh sweet summer corn, thickened with potatoes and topped with salty queso fresco or cotilla cheese.


Creamy corn soup with queso fresco

I love this soup and it’s perfect to make during this time of summer when corn is at its sweetest. The temperature last week was in the high 90s and soup was on his mind. But finally we are back in his 80’s and a bowl of soup always comforts me.

Queso fresco corn soup

Inspired by the Colombian soup called crema de mazurca from the Andean region of Colombia, this corn soup is sweet and creamy made with fresh summer corn. Thicken it with and strain it through a puree to make it thick and smooth. Then finished with crushed queso fresco and fresh cilantro. This resulted in a sweet and savory finish that we love in our house.

If you can’t find queso fresco in your area, try another salty cheese like cotija, ricotta salata, or mild feta.

Sure, you can probably make this from frozen corn, but I don’t think it tastes as good, so for best results, make this with fresh corn that’s in season. It’s a nutty soup, perfect for vegetarians, and it happens to be gluten-free!

creamy corn soupcreamy corn soup

Creamy corn soup with queso fresco

7

206 calorie
11.5 protein
28.5 carbohydrate
6.5 fat

Preparation time: Ten minutes

Cooking time: twenty five minutes

total time: 35 minutes

Fresh sweet summer corn served in a thick creamy corn soup served with sweet and savory potatoes topped with queso fresco or cotilla cheese.

  • 1/2 tea spoon Olive oil
  • 1/3 cup Chopped green onion, Also for decoration
  • 1 garlic, chopped
  • Four cup fresh corn kernels, Cut from the cob (5 medium)
  • 1 6 oz Azuki sweet potato, peeled and diced into small pieces
  • Four cup low fat milk
  • 1 chicken or vegetable bouillon cubes, or 1 teaspoon better than bouillon
  • 2 tablespoon chopped fresh coriander, Divided
  • 1 tea spoon kosher salt, more taste
  • 3 Oz crumbled queso fresco or cotilla cheese, about 6 tablespoons, or more
  • Heat a medium-sized saucepan or Dutch oven over medium heat.

  • Add oil and sauté green onions and garlic for 1 minute.

  • Bring the corn, potatoes, milk, broth, 1 teaspoon salt, and 1 tablespoon coriander to a large pot and bring to a boil.

  • Reduce heat to medium-low, cover and simmer, stirring occasionally, about 25 minutes or until potatoes are tender.

  • Remove from heat and reserve 6 tablespoons of corn kernels for topping.

  • Puree in a blender in two batches. Be careful not to burn yourself. Return to pot.

  • Season with salt and pepper, and simmer over low heat for 2-3 minutes, stirring occasionally.

  • Pour into 6 bowls and garnish each bowl with 1 tablespoon of corn kernels and cheese.

  • Top with fresh cilantro and/or scallions.

Serving: 1generous cup, calorie: 206kcal, carbohydrate: 28.5g, protein: 11.5g, thick: 6.5g, saturated fat: 3g, cholesterol: 18mg, sodium: 462.5mg, fiber: 2g, sugar: 14g

WW Points Plus: 7

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