Prep time: 20 minutes Cook time: 40 minutes
Serves: 4-6 Recipe by: Leanne Brown author of Good and Cheap
A great base corn soup recipe that can easily accommodate any additions you might want to throw in the pot! Corn soup is great on its own or with some freshly warmed tortillas. This soup calls for a good bit of garlic so if that isn’t your favorite feel free to omit some or all.
Ingredients:
- 1 TBSP butter
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 medium or large bell pepper, stemmed seeded and finely chopped
- 1 small potato, diced
- 4 cups of corn fresh or frozen
- 4 cloves garlic, finely chopped
- 1 hot pepper, finely chopped
- 1 TBSP corn meal or all-purpose flour
- 5 cups of your favorite broth
- Salt and pepper to taste
- Melt butter in a large pot with a lid over medium heat. Add the onion, celery, bell pepper, potato, and any additional veggies. Cover the pot and let everything cook until the onion is translucent, about 5 minutes. Remove the lid and add the garlic and hot pepper if using. Stir the vegetables, adding a splash of water or broth to free any that get stuck to the pan.
- Let the veggies cook, stirring occasionally until they are lightly browned and soft about 5 minutes more. At this point the potatoes shouldn’t be fully cooked.
- Add the corn, cornmeal or flour, then 5 cups of broth to the pot and stir. Turn the heat down to low and simmer until the broth thickens, about 30 minutes.
- Add salt and pepper to taste, you could also garnish with a bit of fresh cilantro if you like. Serve hot and enjoy!