Ingredients
Scale
- 4 cups of frozen corn
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream (or coconut milk for a dairy-free version)
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1/2 cup of crumbled queso fresco or feta cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Chop the onion and mince the garlic.
- Add the frozen corn, onion, garlic, and vegetable broth to the Crockpot and stir.
- Season with chili powder, cumin, salt, and pepper, then stir again.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in heavy cream or coconut milk when done.
- Ladle into bowls, garnish with queso fresco and cilantro, and serve with lime wedges.
Notes
- This soup can be made dairy-free by using coconut milk.
- Adjust seasoning to taste according to your preference.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg