Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup crumbled cotija cheese or feta
- 2 tablespoons olive oil
- Fresh cilantro, chopped for garnish
- Juice of 1 lime
Instructions
- Heat olive oil in a skillet and sauté onions and garlic until fragrant.
- Add sautéed mixture to crockpot with corn, broth, chili powder, and paprika.
- Cook on low for 4-6 hours.
- Use an immersion blender to blend the soup until smooth or partially blended for texture.
- Stir in heavy cream and lime juice, then cook for another 15 minutes.
- Serve hot, topped with crumbled cheese and fresh cilantro.
Notes
- Adjust spice levels by adding more chili powder or hot sauce.
- For a vegetarian version, use vegetable broth and omit any meat-based ingredients.
- Best served with tortilla chips or warm bread.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg