Close up of corn soup, creamy yellow with corn kernals on top in a bowl. Cooked corn and bread to the side.

Corn Soup

Close up of corn soup, creamy yellow with corn kernals on top in a bowl. Cooked corn and bread to the side.

Corn Soup

Corn and hearty vegetables simmered in a savory corn broth.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Sides, Soups and Stews
Cuisine American
Servings 4 Servings

Ingredients
  

  • 4 cups corn, fresh, canned, or frozen
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1 green or red bell pepper, finely chopped
  • 1 small potato, diced
  • 4 cloves garlic, finely chopped
  • 1 chili pepper, finely chopped, optional
  • 1 tablespoon cornmeal or flour
  • 5 cups corn, vegetable, or chicken broth

Corn Broth

  • 4 to 8 corn cobs, with corn removed
  • 2 bay leaves, optional
  • salt and pepper

Instructions
 

Corn Soup

  • Melt butter in a large pot or Dutch oven on medium heat.
  • Add onion, celery, bell pepper, and potato, then stir. Cover the pot and let everything fry and steam for about 5 minutes.
  • Take the lid off the pot and add the garlic and chili pepper, if using. Stir the vegetables, using a splash of water or broth to free any that get stuck to the bottom of the pot.
  • Let the vegetables cook, stirring occasionally, for another 5 minutes. They should be lightly browned and soft, although the potatoes will not be fully cooked yet.
  • Add the corn and cornmeal or flour to the pot and stir.
  • Cover with about 5 cups of broth and bring to a boil, then turn the heat down to low and simmer for about 30 minutes. The broth will thicken and become opaque.
  • Add salt and pepper to taste.

Corn Broth

  • To make corn broth, place the cobs and bay leaves in a large stockpot and cover with water.
  • Bring to a boil over high heat, then turn the heat down to medium and let the water boil for about 30 minutes.
  • Taste the broth and add salt and pepper until it tastes lightly corny.
  • Boil it until you have about 5 cups of liquid.
  • The broth will keep for several months if frozen, or a few weeks in the refrigerator.

Notes

Recipe used with permission from Leanne Brown, author of "Good and Cheap: Eat Well on $4/Day."
Keyword Comfort Food, Meatless, Vegetarian
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