Claudia's Corn Soup
Written by Chuck

6 slices bacon 1 pound smoked sausage, diced ½ cup pickled pork or any ham seasoning 2 large white onions, finely chopped 3 stalks celery, finely chopped 1 large bell pepper, finely chopped 1 can Rotel tomatoes...

  • 6 slices bacon
  • 1 pound smoked sausage, diced
  • ½ cup pickled pork or any ham seasoning
  • 2 large white onions, finely chopped
  • 3 stalks celery, finely chopped
  • 1 large bell pepper, finely chopped
  • 1 can Rotel tomatoes and green chilies
  • 1 can stewed tomatoes, Cajun style, if available (otherwise Italian style is fine)
  • ½ cup green onions, chopped
  • 4 pods garlic, minced
  • 3 cans cream style yellow corn
  • 3 cans white whole kernel corn, undrained (frozen white shoe peg corn may be substituted)
  • 2 cans chicken broth
  • 1 tsp white Worcestershire sauce, if available
  • ½ tsp black pepper
  • ½ tsp thyme
  • ½ tsp basil
  • 1 bay leaf
  • 1 pound of small shrimp, cooked and peeled
  1. Place bacon into bottom of heavy duty soup pot and fry crispy, remove
  2. Into bacon drippings add sausage and pork, browning lightly
  3. Add the onions, celery, and bell pepper to meats and continue cooking until vegetables are well reduced
  4. Add tomatoes and continue cooking reducing most of the moisture, 10-12 minutes
  5. Add green onions and next 8 ingredients; cook at low heat for 1 ½ - 2 hours or more, stirring occasionally
  6. About 30 minutes before serving add the shrimp
  7. Use the crumbled bacon for garnish over individual servings

Serves 10-12