Corn Soup is as close to a staple as gumbo down here in South
Louisiana. Corn soup
has its roots in the American Indian culture since in the 1700's
corn was a primary food. Cajuns naturally liked it and adopted it
readily. The following is my wife's Corn Soup recipe since this is
one of those dishes I don't think I could make any better.. I just
This is a big recipe, it can be reduced.
1 - cup cubed salt meat
3 - tbs. cooking oil
3 - 2 lb. bags of whole kernel frozen corn
2 - onions chopped
1 - bell pepper chopped
3 - stalks celery chopped
1 - can Rotel tomatoes
1 - can Stewed tomatoes
1 - tsp. garlic powder or three fresh chopped cloves
1/4 - tsp. sugar
12 - 1/2 ears corn
1 - can creamed corn
2 - chicken bullion cubes dissolved in a few cups of water.
Salt and pepper to taste
In a large pot lightly brown salt meat in cooking oil and remove.
Add whole kernel corn and smother on a med-low fire stirring every 5 minutes
In another pot add a little cooking oil, onion, celery and bell
pepper. Sauté until soft. Add canned tomatoes and garlic and
continue cooking until the water evaporates and it begins to stick.
Continue to cook corn for about 2 hours or until it starts to
stick to the bottom. If you reduce the recipe this won't take as
Once the corn is smothered add the tomato stuff and stir well.
Add creamed corn and whole ears of corn. Add chicken bullion liquid,
sugar and enough water to cover the corn. Bring to a boil and keep
boiling long enough to cook the ears of corn. Lower fire to a simmer and taste. Add seasonings as needed.
Turn fire off and let sit for about a half hour for flavors to
marry. Taste again and re-season if needed.