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Creamy Corn Soup with Queso Fresco and Cilantro
Ingredients
  • ½ teaspoon olive oil
  • ⅓ cup chopped scallions
  • 1 garlic clove, chopped
  • 3 ½ cups fresh corn kernels, cut from the cob (from 5 to 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
  • ¼ cup reduced fat sour cream
  • salt and fresh pepper, to taste
  • 3 oz (6 tbsp) crumbled queso fresco (or cotija cheese)
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