Creole Corn Soup

Serves: 5
Total Calories: 264


2 pounds ground chuck
2 medium onions, coarsely chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon Italian seasoning
1/2 teaspoon basil
2 teaspoons parsley flakes
2 (16-ounce) cans Italian-style tomatoes
1 (16-ounce) can tomato sauce
2 (16-ounce) cans whole-kernel corn
2 (16-ounce) cans cream-style corn
1 Salt and pepper to taste


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.

Nutritional Facts:

Serves: 5
Total Calories: 264
Calories from Fat: 16

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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