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.
- 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
- 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.
- 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.
- Let the vegetables cook, stirring occasionally, until they are lightly browned and soft, 5 minutes more. The potatoes should not yet be fully cooked.
- 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.
- Add salt and pepper to taste and serve.