Two versions to this soup.
6c Chicken Broth
2.5 tsp Chili Powder
1/4c Cilantro, chopped
1 tsp Chives, minced
1/4c Parmesan Cheese
1 can MexiCorn (Southwest corn), drained
2 Garlic Cloves, minced
1/2 tsp Lemon Grass, minced
2 Corn on Cobs, decorned (Save cobs for soup)
A little under 1/4 tsp Fresh Cracked Black Pepper
1/16 Sea Salt
—Version 2, add all above plus:
1 tsp MORE Chili Powder (Total 3.5tsp)
1.5 TO 2T Mayo (Add at end)
4 oz. Cream Cheese (Add later)
Decorn cobs (Add to crock), add rest of ingredients to crock, INCLUDING COBS. Cook on low 4-6 hours. Remove cobs. If doing version 2: Remove cobs. Add in mayo and cream cheese last 30-40 minutes prior to serving. Stir frequently til cream cheese is smooth.
Our home is split on version preference. I prefer version 1.
Note: Once done, you can choose to blend smooth, as well, to make a smooth-ish and creamy soup more suitable to your liking.