Ingredients
Scale
- 4 cups fresh corn kernels (or frozen corn)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk (for dairy-free)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Crumbled Cotija cheese or shredded cheese (optional topping)
Instructions
- Start by gathering all ingredients. If using fresh corn, cut kernels off the cob; measure out 4 cups if frozen.
- Chop the onion and bell pepper, and mince the garlic.
- In a skillet, heat 1 tbsp of olive oil over medium heat. Add chopped onion, bell pepper, and garlic. Cook until softened and fragrant (about 3-4 minutes).
- Transfer the sautéed vegetables to your crockpot. Add corn kernels, broth, smoked paprika, chili powder, salt, and pepper. Stir to combine and cover.
- Cook on low for 4-6 hours.
- After cooking, use an immersion blender to puree until smooth or blend in batches in a blender. Stir in heavy cream or coconut milk for creaminess.
- Taste and adjust seasoning if needed. Garnish with cilantro and cheese before serving.
Notes
- For vegan or dairy-free versions, substitute heavy cream with coconut milk or almond cream.
- Use frozen or canned corn if fresh is unavailable—drain canned corn well before adding.
- Stir in additional broth or milk if the soup thickens upon storage.
- Enhance flavor with additional smoky spices or a squeeze of lime, if desired.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian, Gluten-Free (if using gluten-free broth)
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 210 kcal Kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg