Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 cup milk or heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish
- Optional: a squeeze of lime juice for extra zest
Instructions
- Gather all ingredients and prepare the corn if using fresh cobs; cut off kernels.
- Add corn, diced onion, minced garlic, broth, and seasonings to the slow cooker. Stir well.
- Set the slow cooker to low and cook for 4-6 hours, allowing flavors to meld.
- Use an immersion blender to puree the soup until smooth, or leave chunky if preferred.
- Stir in milk or heavy cream and shredded cheddar cheese. Let the cheese melt completely.
- Ladle into bowls, garnish with cilantro and a squeeze of lime, then serve hot with bread or tortilla chips.
Notes
- Use high-quality corn for enhanced flavor.
- Adjust spice levels with chili powder or jalapeños.
- Add a dollop of sour cream or extra cheese for richer flavor.
- Can be stored in airtight containers in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 250 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg