Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup cream-style corn or creamed corn
- 2 cups chicken or vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar or cotija cheese
- Fresh cilantro, chopped (for garnish)
- Optional: a squeeze of lime for freshness
Instructions
- Start by gathering all your ingredients. This cozy soup recipe is simple and easy to prepare.
- In a small skillet, warm a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent, about 5 minutes.
- Transfer the sautéed onions and garlic to your Crock-Pot Family-Size Slow Cooker. Add the corn kernels, cream-style corn, broth, chili powder, smoked paprika, cumin, salt, and pepper. Stir well to combine.
- Set your slow cooker on low and cook for 4-6 hours.
- Once cooked, use an immersion blender or transfer the soup to a blender to puree until smooth but still slightly textured.
- Add shredded cheese into the hot soup and stir until melted. Taste and adjust seasoning if necessary. Serve hot, topped with fresh cilantro and a squeeze of lime.
Notes
- For a dairy-free version, substitute the cheese with nutritional yeast or vegan cheese.
- Boost the spice level with a dash of hot sauce or diced jalapeños.
- Using roasted corn adds a smoky flavor.
- Leftovers store well in airtight containers for up to 3 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 35 mg