Recipe from:Good and Cheap: Eat Well for $4 a Day

Corn Soup

This thick, sweet, satisfying soup is a favorite of kids and adults. This is wonderful to make at the beginning of autumn when corn on the cop is at its peak, but canned corn can also make it a warm reminder of summer in the depths of winter.

4 cups corn, fresh, canned, or frozen

1 tbsp of 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

salt and pepper

Corn Broth

4 to 8 cobs corn, with corn removed

2 bay leaves (optional)


Alternate Broth

5 cups vegetable broth or chicken stock

If you’re making this soup with corn on the cob, the first step is to make corn broth. If you’re using canned or frozen corn, you’ll need chicken or vegetable broth instead. In that case, skip the next paragraph.

To make corn broth, place the cops and bay leaves in a large stockpot and cover with water. Bring to a boil over high heat, then turn the heat down to medium and let the water boil for about 30 minutes. Taste the broth and add salt and pepper until it tastes lightly corny. Boil it down until you have about 5 cups of liquid. The broth will keep for several