Corn Soup

Course : Cajun
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1/4 cup oil or shortening
1/2 cup all-purpose flour
1 cup onions - chopped
1/2 cup parsley - fresh -- chopped
1/4 cup bell pepper - chopped
6 cups ham or chicken stock
1 tablespoon garlic - minced
1 cup ham - chopped
2 cups corn - freshly cut -- (or canned corn with juice)
2 cups tomatoes - peeled -- seeded, and chopped
1 teaspoon salt - to taste
1 teaspoon Louisiana hot sauce - to taste -- (or cayenne pepper)

Preparation / Directions:

In a medium-sized pot over medium heat, heat the oil, then add the flour, and make a caramel-colored roux. This will take about 30 minutes. To the cooked roux add the onions, parsley, and bell pepper, stirring after each addition; stir and cook until the onions are clear. Add 1 cup of the stock and stir well to form a thick paste. Add the remainder of the stock and stir to mix well. Add the garlic, ham, corn, and tomatoes, then stir in the salt and hot sauce. Reduce the heat to low, cover, and simmer at least 1 hour, stirring occasionally. Justin Wilson's Homegrown Louisiana Cookin' ISBN 0-02-630125-3 Published in 1990 by Macmillan Publishing Compa

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