Ingredients

• ½ teaspoon olive oil
• ½ cup chopped scallions
• 1 garlic clove, minced
• 3 ½ cups fresh corn kernels
• 1 (6 oz) russet potato, peeled and chopped
• 5 cups 1% milk
• 1 chicken bouillon cube
• 2 tablespoons chopped fresh cilantro
• ¼ cup reduced fat sour cream
• salt and pepper
• 3 oz (6 tablespoons) crumbled queso fresco

Instructions

1. Heat a large-sized pot over medium heat. Add oil, scallions, and garlic and sauté for 1 minute.
2. Add the corn (all except 6 tablespoons), potatoes, milk, bouillon, and 1 tablespoon of cilantro to the pot and bring to a boil.
3. Reduce heat to medium-low, cover, and simmer for about 30-35 minutes, or until the corn is tender. Stir occasionally.
4. Remove from heat and add the sour cream. Purée in a blender before returning to pot.
5. Add salt and pepper to taste and heat over low heat for 2 – 3 minutes. Stirring occasionally.
6. Pour the soup into 6 bowls and garnish with 1 tablespoon of corn each. Add 1 tablespoon or cheese to each bowl and top with a little fresh cilantro.
7. Enjoy!