Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup crumbled Cotija or feta cheese
- 2 tablespoons butter
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Place corn, onion, garlic, broth, chili powder, paprika, salt, and pepper into the crockpot.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender carefully).
- Stir in heavy cream and butter, then cook for an additional 15 minutes.
- Serve warm, topped with cheese, cilantro, and lime wedges.
Notes
You can use fresh or frozen corn. Adjust spice levels to taste. For a smoky flavor, add a dash of chipotle powder.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg