This vegan friendly recipe is a great starter or main dish.
- 4 cups corn, fresh, canned or frozen
- 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)
- 1 tablespoon cornmeal or flour
- 5 cups vegetable broth
- Salt and pepper
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
Step 1: Prep ingredients
- Chop onion, celery, bell pepper, garlic and chili pepper if using. Dice potato.
Step 2. Combine ingredients
- Melt butter in a large pot or dutch oven on medium heat.
- Add onion, celery, bell pepper and potato, then stir.
- Cover pot and let cook for about 5 minutes.
- Take lid off, add the garlic and chili pepper.
- Stir vegetables for about 5 minutes.
- Use of water or broth to prevent sticking.
Step 3. Cook
- Add corn and cornmeal or flour to pot and stir.
- Cover with 5 cups of broth and bring to a boil, turn heat down and cook 30 minutes.
- Broth will thicken and become opaque.
- Add salt and pepper to taste. Serve warm!
Note: Make your own broth!*
This will add about 30 minutes to recipe.
- 4 to 8 corn cobs, with corn removed
- 2 bay leaves (optional)
- Salt
- Add cobs and bay leaves in large stockpot and cover with water.
- Boil over high heat, then turn heat down to medium and let water boil for about 30 minutes.
- Taste broth and add salt and pepper until it tastes lightly corny.
- Boil down until you have 5 cups of liquid.