Ingredients
Scale
- 4 ears of corn, kernels shaved off
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 1 cup of heavy cream
- 1/2 cup of chopped cilantro
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
Instructions
- Add all ingredients to the crockpot: corn, cheese, cream, cilantro, garlic, chili powder, cumin, salt, pepper, broth.
- Cook on low for 6 hours or high for 3 hours, until heated through and flavors meld.
- Use an immersion blender to blend part of the soup for a creamy texture, if desired.
- Serve hot, garnished with extra cilantro and cheese if desired.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Top with lime wedges for an extra zing.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow-cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg