Corn Soup

30 min · Serves 6

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Steps written by Kubbord

What goes in

• ½ lbground beef
• 2 cupswater
• 1 canlow-sodium whole kernel corn
• 2 canslow-sodium cream style corn
• 1 cuponions, diced
• 14.8 mlgarlic, finely chopped
• 14.8 mlchili powder
• 2½ mlsalt
• 2½ mlblack pepper

How to cook it

1. Place a large pot over medium-high heat, add the ground beef, and cook, breaking it into crumbles, for 8 to 10 minutes until no longer pink, browned, and cooked to an internal temperature of at least 160°F (71°C). Drain off the excess fat from the pot.
2. Add the water, low-sodium whole kernel corn, low-sodium cream style corn, diced onions, finely chopped garlic, chili powder, salt, and black pepper to the pot, stirring well to combine.
3. Reduce the heat to low and simmer uncovered for about 15 minutes, stirring occasionally, until the soup is gently bubbling and the onions are tender, then ladle into bowls and serve hot.

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