Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup crumbled queso fresco or cotija cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Place the corn, onion, garlic, broth, and spices into the crockpot. Cover and cook on low for 4 hours.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender carefully and blend until creamy.
- Stir in the milk or heavy cream and season with salt and pepper.
- Serve hot, topped with crumbled cheese, fresh cilantro, and a squeeze of lime.
Notes
- For a smoky flavor, add a teaspoon of chipotle pepper or smoked paprika.
- Use vegan cheese and plant-based milk for a vegan version.
- This soup can be prepared a day ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg