Ingredients
Scale
- 4 cups frozen or fresh corn kernels (grilled and removed from cobs)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup chicken or vegetable broth
- 1 cup heavy cream or coconut milk (dairy-free option)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, sour cream, sliced jalapeños
Instructions
- Gather all ingredients and prepare the corn by grilling or roasting until charred for authentic smoky flavor, or use frozen corn.
- Place corn, chopped onion, minced garlic, broth, smoked paprika, chili powder, cumin, salt, and pepper into your crockpot. Stir gently to combine.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until vegetables are tender and flavors meld.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender carefully. Stir in heavy cream and lime juice, then heat for another 15 minutes for a creamier texture.
Notes
- Use canned corn if fresh or frozen isn’t available; drain before adding.
- For dairy-free, substitute coconut milk for heavy cream.
- You can add shredded chicken or beans for extra protein.
- This soup refrigerates well for up to 3 days. Freeze portions for longer storage.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian (if using vegetable broth), Dairy-Free (with coconut milk)
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 40 mg