Corn Soup | Extension | West Virginia University

Ingredients

• 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