Creamy Corn Soup with Queso Fresco
7 Points, Weight Watchers
Ingredients
1/2 teaspoon olive oil
1/3 cup chopped scallions, plus more for garnish
1 garlic clove, chopped
4 cups fresh corn kernels, cut from the cob (from 5 medium)
1 6 oz russet potato, peeled and diced small
4 cups low fat milk
1 chicken or veggie bouillon cube, or 1 teaspoon Better than Bouillon
2 tablespoons chopped fresh cilantro, divided
1 teaspoon kosher salt, or more to taste
3 oz crumbled queso fresco or cotija cheese, about 6 tbsp, or more to taste
Directions
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
7 Cals: 206 Protein: 11.5 Carbs: 28.5 Fats: 6.5
Serving: 1 generous cup, Calories: 206 kcal, Carbohydrates: 28.5 g, Protein: 11.5 g, Fat: 6.5 g, Saturated Fat: 3 g, Cholesterol: 18 mg, Sodium: 462.5 mg, Fiber: 2 g, Sugar: 14 g