Ingredients
Scale
- 4 cups of fresh or frozen corn kernels
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2 cups of vegetable broth
- 1 cup of milk or cream for richness
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish)
- Optional: diced jalapeños or hot sauce for extra heat
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
- Transfer the sautéed aromatics to your crockpot. Add the corn kernels, vegetable broth, smoked paprika, chili powder, cumin, salt, and pepper. Stir well to combine.
- Set the crockpot to low and cook for 4-6 hours, allowing the flavors to meld and develop.
- Use an immersion blender directly in the crockpot or transfer some of the soup to a blender to puree until smooth. Return the blended soup to the crockpot and stir in the milk or cream for a velvety texture.
- Ladle the soup into bowls, garnish with chopped cilantro, and add diced jalapeños or hot sauce if desired. Serve hot with tortilla chips or crusty bread.
Notes
- For a vegan version, substitute dairy milk with coconut milk and omit cheese.
- Adjust the spice level with additional jalapeños or hot sauce according to taste.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated as needed.
- 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: 210 Kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg