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Creamy Corn Soup with Queso Fresco
Ingredients
  • ½ teaspoon olive oil
  • ⅓ 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
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