Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (adjust for heat preference)
- 2 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk for a dairy-free option
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Crumbled cotija cheese (optional but recommended)
- Juice of 1 lime
Instructions
- Start by dicing the onion, mincing the garlic, and chopping the jalapeño. Remove seeds for milder flavor if desired.
- Add the corn, onion, garlic, jalapeño, smoked paprika, chili powder, salt, and pepper into your crockpot. Pour in the broth and stir to combine.
- Set the crockpot to low and cook for 4-6 hours to meld flavors.
- Once cooked, use an immersion blender to puree half the soup directly in the crockpot or transfer to a blender, blend, then return to the crockpot.
- Stir in heavy cream or coconut milk and lime juice. Adjust seasonings to taste.
- Serve hot, garnished with chopped cilantro, cotija cheese, and a squeeze of lime. Add optional toppings like shredded chicken or shrimp for a heartier meal.
Notes
- Use fresh corn for the best flavor, but frozen works well too.
- Vegan version: substitute heavy cream with coconut milk or cashew cream.
- Add extra smoky flavor with smoked paprika or chipotle powder.
- For spice lovers, keep some jalapeño seeds or add hot sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian (if using vegetable broth), Vegan (if using coconut milk)
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 280 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 45 mg