Corn Soup 1

1/2 cup roux

1 onion - chopped

2 cans whole tomatoes - chopped- do not drain

1 bell pepper - chopped

1 lb soup meat

4 cans whole kernel corn

4 cloves garlic - minced

2 celery stalks - chopped

Salt and pepper

Boil soup meat in 2 quarts water for 1/2 hour. Skim off foam from top. In separate pot: saute corn, onions, bell pepper, garlic, celery, and whole tomatoes in roux. Cook until thick mush. Add in soup meat with broth. Cook additional 2 to 2-1/2 hours over low heat.

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Cajun Country -- New Iberia, Louisiana