Corn Soup

Adapted from Good and Cheap by Leanne Brown and special thanks to Washington State Farmers Market Assoc.

Instructions

Prep time: 20 minutes
Cook time: 30 minutes

Serves: 5-8

Preparation

  1. Melt the butter in a large pot or Dutch oven on medium heat. Add onion, celery, bell pepper, and potato, then stir. Cover the pot and let everything fry and steam for about 5 minutes.Meanwhile, whisk eggs with sugar in a medium bowl. Whisk in the sifted flour until blended. Add the melted butter, including the brown bits clinging to the pan. Set aside.
  2. 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.
  3. 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.
  4. Add the corn and cornmeal or flour to the pot and stir. Cover with 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.
  5. Add salt and pepper to taste.

**Recipe Tips**

  • Boost the protein by adding a hard-boiled egg, roasted chicken or browned sausage.
  • Serve with a slice of garlic bread.

Ingredients

  • 4  cups corn kernels
  • 1  tbsp 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  tbsp cornmeal or flour
  • 4  cups vegetable broth or chicken stock
  • salt and pepper