Adapted from Good and Cheap by Leanne Brown and special thanks to Washington State Farmers Market Assoc.
Prep time: 20 minutes
Cook time: 30 minutes
- 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.
- 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.
- 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.
- 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.
- Add salt and pepper to taste.
- Boost the protein by adding a hard-boiled egg, roasted chicken or browned sausage.
- Serve with a slice of garlic bread.
- 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