Sides

Corn Soup

Corn and hearty vegetables simmered in a savory corn broth.
Recipe by By Leanne Brown
Close up of corn soup, creamy yellow with corn kernals on top in a bowl. Cooked corn and bread to the side.
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Cost per servingPer serving$2.80
Makes4 servings
Total timeTotal1 hour 30 minutes
Prep 30 minutes Cook 1 hour
Prep 30 minutes Cook 1 hour
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Ingredients

Makes 4 servings. Check items off as you go.
  • 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

Directions

Corn Soup

  1. Melt butter in a large pot or Dutch oven on medium heat.
  2. Add onion, celery, bell pepper, and potato, then stir. Cover the pot and let everything fry and steam for about 5 minutes.
  3. 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.
  4. 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.
  5. Add the corn and cornmeal or flour to the pot and stir.
  6. 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.
  7. Add salt and pepper to taste.

Corn Broth

  1. To make corn broth, place the cobs and bay leaves in a large stockpot and cover with water.
  2. Bring to a boil over high heat, then turn the heat down to medium and let the water boil for about 30 minutes.
  3. Taste the broth and add salt and pepper until it tastes lightly corny.
  4. Boil it until you have about 5 cups of liquid.
  5. The broth will keep for several months if frozen, or a few weeks in the refrigerator.
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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