creamy corn soup with feta
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A cream sweet and savory soup. During summer you can use fresh corn removed from the cob.
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yield
4 -6
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For creamy corn soup with feta
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1/2 tspolive oil
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1/3 cgreen onions, white part, chopped
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1 clovegarlic, chopped
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4 cfrozen corn, thawed
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1 mdrusset potato, peeled and diced small
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1 tspchicken better than bouillon, or 1 cube bouillon
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2 Tbspchopped fresh cilantro, divided
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1 tspsalt, or to taste
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3 ozfeta cheese, crumbled
How To Make creamy corn soup with feta
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1Heat a medium heavy pot or dutch oven on medium heat.
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2Add oil and sauté scallions and garlic for 1 minute.
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3Add the corn, potatoes, milk, bouillon, 1 teaspoon salt and 1 tablespoon of cilantro in a large pot and bring to a boil.
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4Reduce heat to medium-low, cover and simmer for approximately 25 minutes or until the potatoes are tender, stirring occasionally.
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5Remove from heat and purée in the blender in two batches until smooth; return to the pot.
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6Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally
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7Ladle into bowls and garnish each with cheese and remaining cilantro.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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