Corn Soup Recipes

River Road Recipes II cookbook has a shrimp & corn soup that's tomato based. I enjoy it but every time that I make it, somebody explains to me that it's not a shrimp & corn soup!

Here's a video of the Cajun Ninja's version. I'm sure you could change out the meats to make it more like you remember.

quote:

---

Cajun Ninja's version

---

had this at the wine fest in StFV. It was excellent (as usual). And he was as polite as could be.

Those River Road cookbooks are full of great recipes.

The Cajun Ninja recipes have never come out bad.

watched the video, looks good except i dont see the want/need for the roux or the tomato paste. every corn soup ive ever had was just tomato, stock, pork or sausage, tasso, corn and usually some lima beans. fortify the stock for a couple hours simmer with the corn cobs to add corn flavor. also, corn would be the star of the show (so more corn than shown)

to me a roux makes a stew...still good but not a soup. add cream and you have a bisque

quote:

---

soup ive ever had was just tomato, stock, pork or sausage, tasso

---

I use Tasso in most of the things I do, food Processor cuts into nice size chunks. Too many uses for it.

When doing Corn Soup, I usually get White Shoepeg Corn to add. Fruit stand on Coursey Blvd in BTR was my go-to.

1lb salt meat
2lb peeled shrimp
1lb smoked sausage
24 oz bag frozen corn
Medium size can (30oz?) creamed corn
3 stalks corn cut into 1" medalions
2 medium onions
3 stalks celery
Small can tomato paste
Can regular rotel
16oz can tomato sauce
Garlic powder, Salt, Black pepper, Worstershire, basil, oregano to season to your liking.



Lightly brown smoked sausage, take it out, cook vegetables till clear, add rotel and cook down till it's all soft, add tomato paste and cook till it all starts to brown a little. Add salt meat and smoked sausage. Smother that down about 15-20 minutes and add corn. Add tomato sauce, Add liquid till it the consistency that you like. Cook till salt meat is tender, add shrimp, cook about 5 minutes and serve. I like small elbow noodles in mine.

I saw a roux mentioned above, IDK of anyone who makes a corn soup with a roux.

quote:

---

I saw a roux mentioned above, IDK of anyone who makes a corn soup with a roux.

---

I've done it with a Roux before, not bad. I've done it a number of different ways. All good.

Here's my old family recipe that we've used for years.

· 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

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 “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