#cornsoup

Easy Mexican Street Corn Soup Recipe- Flavorful & Comforting

Slow Cooker Creamy Corn Chicken Soup This creamy and flavorful corn chicken soup is a delightful twist on traditional chowder, with a blend of Mexican spices and ingredients that make it a comforting dish. Perfect for busy days, this slow cooker recipe allows the flavors to meld beautifully while you go about your day. Ingredients: 2 boneless skinless chicken breasts ½ cup chicken broth 1 can whole corn (do not drain) 2 cans cream-style corn ½ cup Salsa Verde 1 can diced tomatoes with green chilis (10 oz) 2 teaspoons cumin 1 teaspoon salt 1 teaspoon pepper 2 teaspoons minced garlic 2 cups heavy cream 2 cups Monterey jack cheese, shredded Instructions: Add Ingredients: In a 6-quart slow cooker, add the chicken breasts, chicken broth, whole corn, cream-style corn, Salsa Verde, diced tomatoes with green chilis, cumin, salt, pepper, and minced garlic. Stir to combine. Cook: Cook on low for 6-8 hours or on high for 3-4 hours. Shred Chicken: Once the cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks. Mix with Cream & Cheese: Return the shredded chicken to the slow cooker. Pour in the heavy cream and add the shredded Monterey Jack cheese. Stir to combine everything. Final Cook: Cover and cook on high for an additional 15-20 minutes, until the cheese has melted and the cream is heated through. Serve: Ladle the chowder into bowls, add your favorite toppings, and enjoy! Prep Time: 10 minutes Cook Time: 6-8 hours (low) or 3-4 hours (high) Total Time: 6-8 hours 10 minutes (low) or 3-4 hours 10 minutes (high) Calories: 400 kcal per serving

If you're craving a bowl of soup that's both comforting and flavorful, then this egg drop soup recipe is for you. It’s a 15-minute recipe that’s both quick and easy and will give you a deliciously comforting egg drop soup that’s made with an umami miso soup base with little bits of sweet corn.

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That corn potage - Nikon F3 Portra400