Creamy Corn Soup with Queso Fresco and Cilantro Skinnytaste Servings: 6 • Size: about 1 1/4 cups • Old Points: 5 pts • Weight Watcher Points+: 7 pt Calories: 257 • Fat: 8 g • Carb: 36 g • Fiber: 3 g • Protein: 14 g • Sugar: 14 g Sodium: 474 mg • Cholest: 22 mg Ingredients: 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) 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, 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.
Posted on: Wed, 28 Aug 2013 03:16:25 +0000
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