Dinner for 6

Creamy Corn Queso Soup

Name: Creamy Corn Queso Soup
Total time: 35 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 1/2 tsp olive oil; 1/3 cup chopped scallions (optional); 1 clove garlic; 4 cups fresh corn kernels; 1 6 oz russet potato; 4 cups low fat milk; 1 chicken or veggie bouillon cube; 2 tbsp chopped fresh cilantro; 1 tsp kosher salt (optional); 3 oz crumbled queso fresco or cotija cheese (optional)

$3.11for 435 minServes 6

Corn, potato, garlic, and milk simmer together, then blend into a creamy soup topped with cilantro and queso fresco.

Creamy Corn Queso Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Green onions, 0.25$1.19 each typical	0.25	$0.20Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Corn kernels, 20 oz$0.09/oz typical	20 oz	$1.80Typical price
	Potatoes, 0.45 lb$0.99/lb typical	0.45 lb	$0.43Typical price
	Milk, 34 oz$0.04/oz typical	34 oz	$1.36Typical price
	Broth, 1 oz$0.07/oz typical	1 oz	$0.07Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
	Swiss, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
Total for the servings shown		$4.67

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Swap milk for almondabout $0.01/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepper

Not included in the cost.

35 minstart to table
Easydifficulty
6servings as written
$typical cost tier

Latin American Budget Family Lunches Dinners Game day Cold-weather comfort Winter

Typical price

$0.78 per serving$3.11 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

The amounts listed are small for a full dinner, so this price per serving is likely low. Plan on a side or a bigger portion.

Ingredients

1/2 tsp olive oil
1/3 cup chopped scallions (optional)
1 clove garlic
4 cups fresh corn kernels
1 6 oz russet potato
4 cups low fat milk
1 chicken or veggie bouillon cube
2 tbsp chopped fresh cilantro
1 tsp kosher salt (optional)
3 oz crumbled queso fresco or cotija cheese (optional)

Steps

Heat the olive oil in a large pot over medium heat and cook the scallions and garlic for 2 minutes.
Add the corn, potato, milk, bouillon cube, and salt, then bring the soup to a gentle simmer.
Cover the pot and simmer for 20 minutes, until the potato is tender.
Blend the soup until mostly smooth, then return it to the pot.
Warm the soup over low heat for 5 minutes, then stir in the cilantro.
Ladle the soup into bowls and top with crumbled queso fresco.