Slow Cooker Mexican Street Corn Soup
Grilled corn and potatoes are slow cooked in a creamy, cheese broth, along with red pepper and jalapeno, in this hearty, late-summer soup recipe.
Servings: 8 servings
Calories: 332kcal
Ingredients
- 8 ears corn shucked
- Vegetable oil
- Salt and pepper to taste
- 8 cups chicken broth divided
- 1 jalapeno diced
- 1 red bell pepper diced
- 3 large potatoes peeled and diced
- 4-6 green onions chopped
- 3-4 cloves garlic minced
- 1 tablespoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 cup sour cream
- 2 tablespoons lime juice
- 1/2 cup Cotija cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat grill for medium high heat. Brush corn cobs with oil and season with salt and pepper. Grill until charred, 10-15 minutes, turning occasionally. Cool and remove kernels.
- In a food processor or blender, puree 2 cups corn kernels with 2 cups of the broth. Add puree to a lightly greased slow cooker, along with remaining 6 cups of broth and remaining corn kernels.
- Stir in jalapeno, red pepper, potatoes, green onions, garlic, chili powder and cayenne. Cover and cook on low for 6 hours, or until potatoes are tender.
- Just before serving, stir in sour cream and lime juice. Garnish with Cotija cheese and chopped fresh cilantro.
Nutrition
Serving: 1g | Calories: 332kcal | Carbohydrates: 51g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 1378mg | Fiber: 6g | Sugar: 9g