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Momma's Corn Soup

Course Main Course, Soup
Cuisine American, Cajun
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes

Ingredients

  • ¼ cup vegetable oil
  • ⅓ cup all purpose flour
  • 2-3 med onions, diced
  • 14.5 oz diced tomatoes in tomato sauce
  • 48 oz chicken stock
  • 6 cups water
  • 14.5 oz whole kernel corn
  • 14.5 oz cream style corn
  • 6 frozen corn cobs, halved kernels removed
  • 2 frozen corn cobs, halved cut into 3's
  • 1 lb salt meat, cubed
  • 1/2 Tbsp sugar
  • 1/2 tsp salt, more if desired
  • 2 tsp black pepper

Instructions

  • In a large soup pot, over medium heat, combine oil and flour to make a roux. Stir constantly for 15 minutes until desired peanut butter color is achieved.
  • Push roux to the side of the pot, add salt meat and brown for a few minutes.
  • Add diced onion and continue to cook over medium until onions soften.
  • Combine onions and roux with tomatoes and cook an additional 5 minutes.
  • Carefully pour in all liquid and bring to a low boil. Cover and cook over medium heat for 30 minutes.
    Add cobs that have had the kernels removed.
  • Add all corn, sugar, salt, and pepper. Cover and continue to cook for 30 minutes.
  • Yields 25-30 cups of soup.