Cherokee Joe’s Cornbread Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon butter (unsalted)
• 1 lb frozen corn
• 1 small yellow onion, chopped
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 2 medium carrots, peeld and diced
• 1/4 cup chopped jalapeno
• 6 cups cold water
• 3 tablespoons chicken soup base, may substitute with 3 bouillon cubes
• 2 medium roma tomatoes, diced
• 1 fresh garlic clove, minced
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 tablespoon seasoning salt
• 2 cups baked cornbread (crumbled)

Recipe

• 1 in a cooking pot, melt butter over high heat.
• 2 add corn and sauté for 10 minutes (corn should be golden brown).
• 3 while corn is sautéing, dice onion, bell pepper, celery, carrots and jalapeños into bite size pieces.
• 4 add prepared vegetables to corn and continue sautéing for 6 minutes.
• 5 add water and soup base and bring to a boil. once boiling, add diced tomatoes, garlic, cumin, chili powder and seasoning salt.
• 6 simmer for 10 minutes until vegetables are soft.
• 7 add cornbread crumbles right before serving.
• 8 note: for a spicier flavor, top with diced fresh jalapeños.