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
– 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
– Toppings: lime wedges, cilantro, crushed tortilla chips
Instructions
1. – Add the corn, onion, bell pepper, garlic, and jalapeño to a slow cooker.
2. – Sprinkle in the chili powder, cumin, and smoked paprika. Season with salt and pepper.
3. – Pour in the broth and stir to combine.
4. – Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. – Stir in the heavy cream and taste, adjusting seasonings as needed.
6. – 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, crumbled bacon, or diced avocado for extra flavor.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican