Cherokee Joe’S Cornbread Soup

• 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)

1. In a cooking pot, melt butter over high heat.
2. Add corn and saute for 10 minutes (corn should be golden brown).
3. While corn is sauteing, dice onion, bell pepper, celery, carrots and jalapenos into bite size pieces.
4. Add prepared vegetables to corn and continue sauteing 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 jalapenos.

butter, corn, yellow onion, green bell pepper, stalks celery, carrots, jalapeno, cold water, chicken soup base, roma tomatoes, garlic, cumin, chili powder, salt

Taken from www.food.com/recipe/cherokee-joe-s-cornbread-soup-357514 (may not work)