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Corn Soup

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.