Corn Soup Recipe

Sorry, all I have is creamy, corn & crab bisque recipe…

My maw maw did this:



Emma’s Corn Soup


Ingredients:
2 Tbsp olive oil
5 ears of corn
1 yellow onion
2 bell peppers
4 stalks of celery
Smoked Tasso or Ham
2 large peeled tomatoes
4 green onions
2 cloves of garlic
Tabasco
Worcestershire
Black pepper Salt
2 or 3 large russet potatoes

Directions:
Here’s how I do it:
· I typically use 5 ears of corn for the batch I make
· By the way, sorry, but I don’t typically measure anything in cups or tsps
· I scrape the corn from the cob into a bowl
· Heat up the soup pot with enough oil to cover the bottom; I like to use olive oil
· Add the following to pot:
o Half of a small, sweet, yellow onion, chopped up
o Chopped bell pepper (red and green) and celery; the amount of bell pepper and celery is each about half the size of the pile of chopped onion
o Add some sort of meat: Maw maw used to use salt meat; I use smoked Tasso because it’s more widely available.
o Fry down these for a few minutes until the veggies get soft
o Peel and seed two fresh tomatoes from the garden, then chop into small chunks; add to the pot and cook down with the other ingredients
o Add the corn to the pot and fry down for a while with the other ingredients; if it starts to stick, you can add a bit of water; these ingredients need to “sweat” or “smother” for a while; once it starts to cook, I cover it to keep in the moisture and flavor
o Chop up 3 or 4 green onions, a bit of fresh parsley, a bit of fresh basil and one clove of crushed garlic and add that to the pot
o Add the broth; I use a chicken-based paste that comes in a jar; it is called “Better than Bouillon” and I typically use the low sodium product they have; the ratio is one tsp to one cup of water; I cover the ingredients with the broth until it looks like soup
o As for seasoning, I add fresh cracked black pepper, a couple of dashes of Tabasco and a about a half dozen shakes of worcestershire sauce; taste the broth and decide how much salt will need to be added; the salt to be added will depend on what type of broth you use and how salty your meat is; the salt level is up to your taste preferences
o Peel and cube 2 to 3 russet potatoes, depending on the size; if the potatoes are large, use two, if they are medium size, use three; add these to the soup; I use these as my thermometer in that when the potatoes become just tender to a fork the soup is ready for the fire to be turned off and to let sit
· Once the potatoes are tender to a fork, I turn off the fire and let it sit for a while; the longer it sits, the better it tastes; you don’t want to overcook the potatoes and make them to mushy
· By the way, it is always better the next day
·

I freeze a bunch of quart freezer bags and eat it throughout the summer

Not sure of amounts but my mom uses roux, water, corn, trinity, and Tony’s.

Bailey's Corn Soup

1 lb peeled shrimp
3 medium potatoes diced
¼ cup cooking oil
1 box of Bailey’s Cajun Creole Mix
2- 16 oz cans whole corn
1 – 16 oz can cream corn
1 – 8 oz can whole tomatoes
½ lb Andouille (cut into ¼" slices)


In a 5qt pot, cook shrimp, ½ pack of Bailey’s dried seasoning, and Andouille in oil on medium heat for 10 minutes.

Add tomatoes, whole corn, cream corn, and 2 cups of hot water and cook for 10 minutes.

Mix 1/3 cup of roux into 4 cups of hot water, and add to mixture.

Add potatoes, and 1 pack of spices, and mix well. Stirring occasionally, cook on medium for 20 minutes or until potatoes are tender.

Yield: 8-10 servings.