Ingredients
Scale
- 4 cups fresh corn kernels
- 1 can (15 oz) creamed corn
- 1 cup chicken or vegetable broth
- 1 cup milk or heavy cream
- 1/2 cup grated Cotija or Parmesan cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Combine corn kernels, creamed corn, broth, milk, cheese, chili powder, paprika, garlic powder, cumin, salt, and pepper in the Crockpot.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally.
- Use an immersion blender to blend the soup until smooth or leave it chunky as preferred.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
- Adjust spice levels with more chili powder or hot sauce for extra heat.
- For a dairy-free version, substitute with coconut milk and dairy-free cheese.
- Can be topped with additional cheese, avocado slices, or crispy tortilla strips for texture.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Method: Slow-cooker
- Cuisine: Mexican
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg