Description
A cozy and bright soup featuring sweet corn, smoky chili, and a creamy finish, perfect for chilly nights.
Ingredients
Scale
- 4 cups corn (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Toppings: queso fresco, cilantro, lime wedges
- 1 tablespoon olive oil or butter (optional)
- A pinch of smoked paprika (optional)
Instructions
- In your crockpot, combine the corn, diced onion, minced garlic, broth, chili powder, cumin, and a pinch of salt and pepper. Stir well.
- Cover the crockpot, set it to low, and allow to cook for 6-8 hours or high for 3-4 hours.
- After cooking, blend the soup slightly for a creamier texture or leave it chunky.
- Stir in heavy cream or coconut milk and let it warm through for about 15 minutes.
- Taste and adjust salt and pepper; serve topped with queso fresco, cilantro, and lime juice.
Notes
Using fresh corn will give the soup a bright pop, while frozen corn is the most convenient option. Canned corn works in a pinch.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: soup, corn, Mexican, comfort food, easy recipe, slow cooker soup