Ingredients
Scale
- 4 cups fresh corn kernels (or frozen, thawed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Juice of 1 lime
- Crumbled cotija cheese or shredded cheddar (optional)
Instructions
- Sauté onions and garlic in a skillet until fragrant and translucent, then transfer to your slow cooker.
- Add corn, broth, spices, jalapeño, and sautéed aromatics to the slow cooker. Stir well to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until flavors meld and corn is tender.
- Use an immersion blender to purée the soup until smooth or blend in batches in a stand blender, then return to the slow cooker.
- Stir in heavy cream or coconut milk and lime juice. Adjust seasonings with salt and pepper.
- Warm the soup for an additional 10 minutes before serving.
Notes
- If you prefer a chunkier texture, blend only half of the soup.
- Fresh corn provides the best flavor, but frozen corn works well too.
- Add hot sauce or cayenne for extra spice.
- For a cheesy version, mix in shredded mozzarella or Monterey Jack.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg