The sweetness of corn is complemented and elevated with smoky flavours from the ham and paprika chive crema topping. Frozen corn niblets never tasted so good!
- Prep time 25 minutes
- Total time 8 hours & 45 minutes
- Portion size 8 servings
Ingredients
Paprika and Chive Crema:
Method
In slow cooker, combine corn, ham, celery, onion, green pepper, jalapeño pepper, garlic, bay leaves, Cajun seasoning, thyme, salt and pepper. Stir in broth and 2 cups water. Cover and cook on low for 8 hours.Discard bay leaves. Whisk milk with cornstarch; whisk into slow cooker. Cover and cook on high until slightly thickened, about 30 minutes.
Paprika and Chive Crema: Meanwhile, in small bowl, stir together sour cream, chives, paprika and pepper. Set aside.
Turn off slow cooker. Using immersion blender, purée soup until slightly smooth with some chunks remaining, about 20 seconds. Spoon soup into serving bowls; top with crema.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 835 mg
- Sugars 7 g
- Protein 16 g
- Calories 237.0
- Total fat 7 g
- Cholesterol 29 mg
- Saturated fat 3 g
- Total carbohydrate 33 g
%RDI
- Iron 12.0
- Folate 25.0
- Calcium 9.0
- Vitamin A 12.0
- Vitamin C 32.0
