From the Pantry Butler kitchen
Corn Soup
This popular soup is sure to please any hungry stomach. USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations (public domain), via myplate.food
Ingredients
- 1/2 pound ground beef
- 2 cups water
- 1 can reduced-sodium whole kernel corn (about 15 ounces)
- 2 cans no salt added cream style corn — about 30 ounces
- 1 cup onions, diced
- 1 tablespoon garlic, finely chopped
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Method
- In a large pot, brown ground beef over medium to high heat for 8 to 10 minutes.
- Drain off fat.
- Add water, corn kernels, cream style corn, onion, garlic, chili powder, salt, and pepper to pot.
- Mix well.
- Cook over low heat for about 15 minutes.
- Serve hot.
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