Description
A comforting and flavorful soup that combines the sweetness of corn with the spice of chili powder and creaminess, perfect for any occasion.
Ingredients
Scale
- 4 cups corn (frozen or fresh)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a crockpot, combine the corn, onion, garlic, broth, chili powder, cumin, salt, and pepper. Stir well to mix the flavors.
- Cover and set the crockpot to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream or coconut milk.
- Blend the soup slightly using an immersion blender for a creamier texture.
- Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges.
Notes
Great for leftovers and can be stored in the refrigerator for 3-4 days. Freezes well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 45mg
Keywords: soup, Mexican, corn, comfort food, easy recipe, vegetarian