Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1 cup crumbled queso fresco or cotija cheese
- 2 tbsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Add corn, onion, garlic, broth, chili powder, paprika, salt, and pepper into the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours.
- Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.
- Stir in milk or heavy cream and cheese until melted and well combined.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- You can substitute fresh corn with frozen for convenience.
- Add a pinch of cayenne pepper for extra spice.
- Top with additional cheese or sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg