Corn Soup

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  • 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)
  • 4 cups corn, fresh, canned, or frozen
  • 1 Tablespoon cornmeal or flour
  • salt and pepper
  • 5 cups vegetable broth or chicken stock


  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 chili 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.
  6. Serve with a slice of garlic bread or add a hard-boiled egg for extra protein.

Source: Good and Cheap: Eat Well on $4/Day by Leanne Brown