Cream of Corn Soup

[Ingredients]

• 1/2tsp 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)

• 2tbsp chopped fresh cilantro, divided

• 1/4 cup reduced fat sour cream

• Salt and fresh pepper, to taste

[Steps]

1. Heat a medium heavy pot or Dutch oven on medium heat. Add oil and saute scallions and garlic for 1min.

2. Add the corn, potatoes, milk, bouillon, and 1tbsp of cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 30-35mins or until the corn is tender, stirring occasionally.

3. Remove from heat and reserve 6tbsp of the corn kernels for topping. Add sour cream to the soup and puree in the blender in two batches, careful not to burn yourself; return to the pot.

4. Adjust salt and pepper, to taste and heat over low heat 2-3mins, stirring occasionally.

5. Pour into 6 bowls and garnish each bowl with 1tbsp each of corn kernels and cheese. Top with fresh cilantro.

Adapted from Skinny Taste

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