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Corn Soup Recipe

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This recipe for 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:  
Plenty pickle pork and (or) salt meat
Onions (Plenty)
flour for roux
oil for roux
Large can chopped tomatoes
1 can Rotel tomatoes
Fresh or canned corn (about 5 28 or 29 oz ) also couple cans cream corn, and add water
Directions:
Directions:
Make a roux, put in onions and stir, add meat after trimming fat,simmer. Then add can tomatoes and water and cook 30-45 minutes. Add corn, then couple cans cream corn. Cook awhile-taste for salt.
Personal Notes:
Personal Notes:
If I use salt meat I always trim and boil it first.
Of course depending on how thick you want the soup, that's how much water you use.I cut the meat in bite size pieces and sometime use both kinds of meat together.

 

 

 

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