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.

Return To:
Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana