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.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana