Clay's Kitchen : Pod and Seed Recipes

Pod and Seed Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Corn Soup

Recipe from: Justin Wilson's Homegrown Louisiana Cookin'

¼ cup oil or shortening
½ cup all-purpose flour
1 cup onions - chopped
½ cup parsley - fresh, chopped
¼ cup bell pepper - chopped
6 cup ham or chicken stock
1 tablespoon garlic - minced
1 cup ham - chopped
2 cup corn - freshly cut (or canned corn with juice)
2 cup tomatoes - peeled, seeded, and chopped
salt - to taste
Louisiana hot sauce - to taste (or cayenne pepper)

In a medium-sized pot over medium heat, heat the oil, then add the flour, and make a caramel-colored roux. This will take about 30 minutes. To the cooked roux add the onions, parsley, and bell pepper, stirring after each addition; stir and cook until the onions are clear. Add 1 cup of the stock and stir well to form a thick paste. Add the remainder of the stock and stir to mix well. Add the garlic, ham, corn, and tomatoes, then stir in the salt and hot sauce. Reduce the heat to low, cover, and simmer at least 1 hour, stirring occasionally.

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