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Corn Soup

This recipe is adapted from Leanne Brown’s Good and Cheap cookbook. Leanne suggests a method using fresh corn and making broth from the cobs, but we’ve used her alternate method here, which substitutes vegetable or chicken broth and canned or frozen corn.


Serves 4-6

  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 green or red bell pepper, stemmed, seeded and finely chopped
  • 1 small potato, diced 4 cloves garlic, finely chopped
  • 1 chile pepper, finely chopped (optional)
  • 4 cups corn, canned or frozen
  • 1 tablespoon cornmeal or all-purpose flour
  • 5 cups corn, vegetable or chicken broth
  • Salt and pepper, to taste


  1. Melt the butter in a large pot with a lid over medium heat. Add the onion, celery, bell pepper, and potato and stir. Cover the pot and let everything cook until the onion is translucent, about 5 minutes.
  2. Remove the lid and add the garlic and the chile pepper, if using. Stir the vegetables, adding a splash of water or broth to free any that get stuck to the bottom of the pot.
  3. Let the vegetables cook, stirring occasionally, until they are lightly browned and soft, 5 minutes more. The potatoes should not yet be fully cooked.
  4. Add the corn and cornmeal to the pot and stir. Pour in the broth and bring to a boil, then turn the heat down to low and simmer until the broth thickens and becomes opaque, about 30 minutes.
  5. Add salt and pepper to taste and serve.