Creamy Corn Soup with Queso Fresco and Cilantro

1/2 teaspoon olive oil
1/3 cup chopped scallions
1 garlic clove, chopped
3 1/2 cups fresh corn kernels, cut from the cob (from 5-6 medium)
1 (6 oz) russet potato, peeled and diced
5 cups 1% milk
1 chicken bouillon cube (or Vegetable Better than Bouillon)
2 tablespoons chopped fresh cilantro, divided
1/4 cup reduced fat sour cream
salt and fresh pepper, to taste
3 oz (6 tbsp) crumbled queso fresco (or cotija cheese)

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, and 1 tablespoon of cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally. Remove from heat and reserve 6 tablespoons of the corn kernels for topping. Add sour cream to the soup and purée in the blender in two batches, 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.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MENAGERIE56.