Ingredients
Scale
- 4 cups fresh corn kernels (or frozen)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Add corn, onion, garlic, broth, chili powder, cumin, salt, and pepper to the crockpot.
- Cook on low for 4-6 hours until the vegetables are tender.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender carefully and pureé.
- Stir in milk or heavy cream and shredded cheese until melted and creamy.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Adjust spice levels by adding more chili powder or hot sauce if desired.
- You can substitute with vegan cheese and plant-based milk for a vegan version.
- For extra flavor, top with crumbled queso fresco or cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 40mg