Description
A comforting and creamy corn soup bursting with Mexican flavors, perfect for chilly days and gatherings.
Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large crockpot, combine corn, chopped onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Using an immersion blender, blend the soup to desired consistency.
- Stir in heavy cream and heat through without boiling.
- Adjust seasoning if necessary and serve with garnishes like cilantro and Cotija cheese.
Notes
For added flavor, garnish with lime wedges and enjoy with tortilla chips or a side salad.
