Description
A delicious and creamy Mexican Street Corn Soup made effortlessly in a crockpot, perfect for a comforting meal.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 1 cup crumbled queso fresco (optional)
Instructions
- In a crockpot, combine corn, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, stir in the heavy cream and lime juice.
- Blend the soup with an immersion blender for a creamy texture, or leave it chunky if preferred.
- Serve hot, garnished with cilantro and queso fresco if desired.
Notes
- For a spicier version, add diced jalapeños.
- This soup can be made vegan by substituting heavy cream with coconut milk.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Mexican Street Corn Soup, Crockpot Soup, Creamy Corn Soup, Easy Soup Recipe