Ingredients Jump to Instructions ↓

  1. 1 pound frozen corn kernels

  2. 1 medium onion (s)

  3. 1 bell pepper (s)

  4. 2 large stalk celery

  5. 2 medium carrot (s)

  6. 1/4 cup jalapeno pepper(s)

  7. 6 cup vegetable broth

  8. 15 oz canned diced tomato es

  9. 1 clove garlic clove(s)

  10. 2 tsp ground cumin

  11. 2 tsp chili powder

  12. 1 Tbsp table salt

  13. 2 1/2 piece cornbread

Instructions Jump to Ingredients ↑

  1. In a cooking pot, melt butter over high heat. Add corn and sauté for 10 minutes (corn should be golden brown). While corn is sautéing, dice onion, bell pepper, celery, carrots and jalapeños into bite size pieces. Add prepared vegetables to corn and continue sautéing for 6 minutes. Add water and base and bring to a boil. Once boiling, add diced tomatoes, garlic, cumin, chili powder and seasoning salt. Simmer for 10 minutes until vegetables are soft. Add cornbread crumbles right before serving. NOTE: For a spicier flavor, use fresh jalapeños.


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