Corn Soup

Name: Corn Soup
Yield: 6 Servings
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

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-11.

This popular soup is sure to please any hungry stomach.

Makes

6 Servings

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

Directions

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.

Notes

Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 °F as measured with a food thermometer. Learn more about: Corn Onions Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.