We love corn and cheese soup at home, but honestly it ends up really heavy and makes us bloated afterward. I see some videos where they make it lighter, but I can't figure out what ingredients they leave out or how they prepare it differently.
The main trick is to reduce the amount of cheese or use a less fatty one, but what really makes the difference is how you process the corn: instead of making it into a really thick purée, you keep it more liquid and only grind part of the kernels, leaving others whole so they float. It also helps a ton to add broth instead of just water, and some people add a touch of sour cream at the end instead of melted cheese from the start, which gives it flavor without that dense texture. If what's giving you trouble is digestion, try adding cumin or a bit of grated ginger while you cook, because that helps reduce the bloating.
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