Description
Slow Cooker Mexican Street Corn Soup is a comforting and flavorful dish that’s perfect for chilly evenings. This easy-to-make recipe is loaded with sweet corn, spices, and a creamy broth for a taste of Mexico in every spoonful.
Ingredients
Scale
- 4 cups frozen corn kernels
- 1 onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Lime wedges, cilantro, and crushed tortilla chips for topping
Instructions
- Step: Add the corn, onion, bell pepper, garlic, and jalapeño to a slow cooker.
- Step: Sprinkle in the chili powder, cumin, and smoked paprika. Season with salt and pepper.
- Step: Pour in the broth and stir to combine.
- Step: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step: Stir in the heavy cream and taste, adjusting seasonings as needed.
- Step: Serve hot, garnished with lime wedges, cilantro, and crushed tortilla chips.
Notes
For a thicker soup, use an immersion blender to puree a portion of the soup. Swap out the heavy cream for half-and-half or milk for a lighter version. Top with shredded cheese or diced avocado for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 60 mg
Keywords: slow cooker, mexican street corn, creamy soup, comforting, easy dinner