- 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
- 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 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.
- 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.
- 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