Ingredients
Scale
- 4 ears of fresh corn, kernels sliced off
- 4 cups chicken broth or vegetable broth
- 1 cup milk or heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup crumbled queso cotija or feta cheese
- Fresh cilantro, chopped for garnish
- Juice of 1 lime
Instructions
- Add corn kernels, broth, milk, diced onion, minced garlic, chili powder, smoked paprika, salt, and pepper into the crockpot.
- Cook on low for 4-6 hours or high for 2-3 hours until flavors meld and soup is heated through.
- Use an immersion blender to blend a portion of the soup for a creamy texture, leaving some corn whole for texture.
- Stir in lime juice, taste, and adjust seasoning as needed.
- Serve hot topped with crumbled cheese and chopped cilantro.
Notes
- Can substitute chicken or vegetable broth for different flavor profiles.
- For creamier soup, add more heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Method: Slow-Cooker
- Cuisine: Mexican
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 230 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg