This corn soup recipe has been in my family for a few generations, and with good reason. It is simple, hearty and great way to use fresh harvested corn. When I was kid, I hated this soup–I think it was from shucking too much corn. As an adult, I tried it again–and fell in love with it!
- 1/4 lb. salt pork, sliced
- 1/4 cup oil
- 1 onion, chopped
- Salt & pepper to taste
- 6 ears fresh corn, cut from the cob (frozen can be used if you must)
- 1 small (8 oz.) can tomato sauce
- 2 potatoes, peeled and cubed
- 3/4 cup white rice, uncooked
Warning: This recipe makes a large batch of soup!
Heat oil over medium heat in a very large pot. Add salt pork and fry down until cooked, about 15 min.
Add onions and cook another 15 min.
Add corn, salt, pepper and about 2 cups water. Cover and cook down, stirring occasionally. Add small amounts of water as needed until corn is almost done, about 30 min.
Add tomato sauce, potatoes and 16 cups water. Bring to a boil, then reduce heat and simmer for about 20 min.
Add rice and continue simmering until rice and potatoes are fully cooked, about 30 min.
Simmer for about another 15 min.
Prep time: 30 min.
Cook time: 2 hours 15 min.
Serves: 8.
Notes
Source: Enrique Tabyanan.
This recipe can easily be doubled for a LARGE amount of soup. In fact, that is what my family used to do–make a ton of it and can it.
