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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bert's Corn Soup Recipe

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This recipe for Bert's Corn Soup is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans regular corn
2 cans creamstyle corn
1 large onion chopped
1 bell pepper chopped
1 can stewed or diced tomatoes
1 can tomato sauce
green onions chopped
1 tsp. minced garlic
diced ham, or salt pork
1 tsp. parsley
1/2 cup vegetable oil
Water or chicken stock
salt, pepper, garlic powder
Directions:
Directions:
Heat oil in large pot. Add onions, bell pepper, diced tomatoes and ham or salt pork and smother down. Add all other ingredients and simmer for approximately one hour or more. Taste for seasoning.
Personal Notes:
Personal Notes:
Bert always put small ears of corn into her soup. If you want a richer, thicker soup, add more creamstyle corn to it. I serve cornbread muffins with this.

 

 

 

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