Serves: 5
Total Calories: 264
Brown meat in Dutch oven or other heavy pot; drain off grease. Add onions, celery, and pepper; sauté about 5 minutes. Add seasonings, tomatoes, tomato sauce, and whole-kernel corn. Cook on medium heat about 30–45 minutes. Add cream-style corn and salt and pepper to taste. Continue to cook on low for another 20–30 minutes, stirring often as the cream-style corn causes ingredients to stick to bottom and is easy to scorch. The soup will be done at this point but you can continue to simmer for a few minutes. Check for seasoning to your taste.
This Creole Corn Soup recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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