Description
A comforting and smoky corn soup that’s perfect for cozy nights, featuring roasted corn, tangy spices, and a creamy finish.
Ingredients
Scale
- 4 cups roasted corn
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish
Instructions
- In a slow cooker, combine the roasted corn, onion, garlic, bell pepper, broth, chili powder, cumin, salt, and pepper.
- Cook on low for 360–480 minutes or high for 180–240 minutes until the vegetables are tender.
- Stir in the heavy cream or coconut milk and cheese.
- Blend the soup with an immersion blender for a creamier texture if desired.
- Serve hot, garnished with chopped cilantro.
Notes
For a smoky depth, sauté frozen corn until it blisters before adding. Adjust creaminess to taste; blend half for a rustic feel or fully for a chowder-like finish.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 50mg
Keywords: soup, crockpot, Mexican, street corn, creamy, comfort food