CORN SOUP 1 lb of Pork stew meat 1 lb of Smoked Tasso 1 Tablespoon of Vegetable Oil 1 Onion 1 Bell Pepper 2 Sticks of Celery 1 Bunch of Green Onions 4 Cloves of Garlic 1 Stick of Salted Butter 1/2 Cup All Purpose Flour 1 (6 oz) Can of Tomato Paste 1 (10 oz) Can of Original Rotel 2 (14.5 oz) Cans of Stewed Tomatoes 1 (28 oz) Can of Crushed Tomatoes 2 (32 oz) Containers of Chicken Stock 1 Tablespoon of Sugar 1 Teaspoon of Salt 1/2 Tablespoon of Garlic Powder 1 Tablespoon Cajun or Creole Seasoning 3 Bay Leaves 2 Cups of Water 2 (16 oz) Frozen Sweet Corn Cream Style 1 (24 oz) Bag of Frozen Corn Start out by heating a large pot and pan over a Medium heat. Let the only the frozen sweet cream style corn sit out and defrost. Prep the Pork and Tasso by cutting them into large chunks. Season the pork generously with kosher salt and coarse black pepper. Add the tablespoon of oil to the hot pan. Drop the pork into the pan. Make sure none of the other pieces are on top of each other. Let the pork brown for roughly 15 minutes. Meanwhile chop the onion, bell pepper, celery, green onion, and garlic. After 15 minuets of sautéing the pork, add the Tasso to the pan, and sear for another 5 minutes. After 5 minuets is up, remove all the meat from the pan, and place into a bowl off on the side. Add the chopped vegetables to the pan, and begin stirring the vegetables around so that you bring up any of the drippings from the meat. Continue sautéing for 20 minuets. Meanwhile getting started making a roux. Add the butter to the hot pot and let it melt. Add the flour to the melted butter, and begin stirring immediately. Go back and forth between the roux and the vegetables, stirring consistently. After the vegetables have been sautéing for 20 minutes, add a small amount of stock from one of the containers of chicken stock to the pan. Break up any remaining remnants from the bottom of the pan. Add the rest of that container of chicken stock to the pan. Add the pork and Tasso to the pan. Cover and let sit on a simmering heat, until the roux reaches a peanut butter color. Once the roux reaches a peanut butter color, add the tomato paste. Blend into the roux until you get a paste like mixture. Add the contents of the hot pan to the hot pot, and stir. Next, add in the Rotel, stewed tomatoes, crushed tomato, and stir. Add the sugar, salt, garlic powder, Cajun Seasoning, bay leaves, and blend together. Add the other container of chicken stock, and water. Blend together. Raise the heat so that you can bring the soup to a boil. Once you’ve reached a slight boil, cover, lower to simmer, and let cook for one our. After the one hour mark, add the frozen cut corn, and the defrosted sweet cream style corn. Blend together. If you see any bay leaves at this point, feel free to remove them. Raise the heat back up to bring to a slight boil. Once you’ve reached a slight boil, cover, lower to simmer, and let cook for another hour. After the hour is up you’re ready to serve. Enjoy!
Crazy how few views this gets compared to the dishes found anywhere, everywhere, all over RUclips. You could make a video tomorrow called "Racoon Jambalaya/Gumbo" and get 500k views. But something like this AMAZING corn soup recipe doesn't generate the same attention. Just goes to show that people don't like venturing out, but rather staying with the same old tired crap. Well...I LOVE this one, CN...keep it up!
This is the first time that I make a corn soup, following your receipt and I cannot believe how good it came out. You have to start teaching your girls how to cook. Still trying to karate chop my vegetables like you, but it is not working. You are AWESOME, love your cooking videos. COWBOY JOLEE
I was scrolling down and when I stopped, just the picture was showing, so I didn't know whose video it was. I saw the picture of the corn soup and I said, "That's got to be Cajun Ninja's recipe." So I scrolled down some more and I was right. I know your recipe w/o looking at the name. :D
awesome as always....have you thought of using yellow hominy instead of corn kernels? Just asking because the cellulose of the kernel can't be digested. only the inside of a corn kernel can be digested and is easier to chew.
Using your recipe today for the first time. I’ve made corn soup before, but I do it a little different (you know us cajun cooks… always do it a little different). I can’t wait to try this one!
In the beginning did you prepare the rue like all the other recipes where it takes 1 hr - 2 hr or just the way you showed it here? Confused as to how long you cooked it before adding the paste?
I believe this recipe comes from a after thanks giving treat, My grand mother made this soup from left overs of thanks giving ham. She would boil the left over ham around the bone and use the same concepts and ingredients you use . SHE called it Ham Soup
Dont get me wrong your interpretation and creativity are awesome. just bringing back old memories and comfort. Way to go my friend!!! people will enjoy this recipe
I'm going to make a pot of this, but, Ro-tel and tasso are unknown in my area. I'm leaning towards canned Mexican tomato/chiles and andouille as substitutes. Waddaya think?
Great recipe! My wife (who doesn't prefer spicy food) said "This is really good, not too Cajun-y!". I told her that was because "the Ninja" has to feed his girls who don't like really spicy stuff. Keep the recipes coming!
suzanne austin I mean you could probably go with some fresh diced tomato and jalapeños, but fresh jalapeños can be hit or miss. Some can be really spicy, and some not spicy at all. With Rotel, they actually separate the ones that have heat vs the ones that don’t. That’s why you see a mild blend. So with Rotel, I can control the amount of heat, without rolling the dice. 😊👍🏻
Belen Badejo Tasso. It’s a spiced smoked meat. Traditionally it’s pork meat but I have seen other meats been turned into Tasso. Look for Richards Tasso in the meat section around the smoked sausage. It’s not as good as homemade Tasso by any means.
Try cajungrocer.com . I'm from Louisiana, but have lived in AZ for some time now. I usually place an order with them 1-2 times a year. The shipping cost can be a bit much depending on what you order and where you live, but it's worth it. I usually have friends or coworkers that want to order something and we split the shipping cost.
J L ha I think it’s pretty, clear if don’t keep secrets. I film personal recipes. I leave brands up to the consumer. The one you choose is what will make the dish unique to you. 👍🏻
Hey Cajun, I'M the one who made a comment on your other video of the Gumbo! if you would have done the Gumbo like you did this as far as put the veggs in the pan after the meat to pull up the stuck meat remains then i wouldn't have made a comment, In this video you did it the right way i see someone must of told you or you figured it out, It's just i been cooking more than 40 years, i know when i see a season cook from a weekend warrior cook, But hey, as long as you and yours like it "that's what counts" NO HATE INTENDED MY FRIEND! just saying!
dippster357 sorry, but there’s no right way. There’s your way, and there’s my way. 😏 I added the vegetables to the roux in the gumbo so that the flavor of the vegetables get infused with the roux. This hear is a tomato based soup, so I infused the paste with the roux. I Used the vegetables to deglaze the pan. Either way, the end result is great. So thanks for the feedback, but cooking is all about what you like. You do you. 😊👊🏻
dippster357 lmao, and you my friend have spoken like a true Keyboard Warrior. This channel has over 30,000 subs And Facebook has over 400,000. I really don’t need your approval. I’m fully aware that there are many variations of a dish. Holla at me when you drop your first video. 😊👊🏻 🎤
dippster357 see man that’s the reason we are so passionate about cooking down south! Because that’s just it there’s no wrong or right way! It’s the way that’s best for you! I have watched everyone of his videos and multiple things he’s done a lot different from me. But I’d never knock the dude and I promise you I would try anything he has cooked. I enjoy watching different ways of cooking, I’d never stoop as low to call anyone a weekend warrior! Cajun ninja my man we enjoy your videos! Every dish I have tried of yours has turned out fantastic! Nice to see some southern culture on here, from Abbeville La my man! Keep doing you 👊🏼
Do not cook the tasso in the skillet. It is fully cooked with lots of flavor. Add it to your soup and let the liquid absorb it. If you cook it ahead of time you are just drying it out d over cooking it for no reason. By the way, tasso is not simply pork smoked with hickory flavor. It is pork shoulder, brined and heavily seasoned, then smoked. Hickory is not mandated for tasso.
ok for one, if you want to get a nice sear on the tasso, then add it to the pan. Two, sure water may evaporate, but if it’s then Cooked down in liquid, what’s the big deal. It will cook down in moisture and now have a nice sear. Three, I said tasso is another form of pork, which it is, don’t just change my words. This one has hickory smoked flavor. Lastly, just chill, if it’s that important to you, hit the record button and make your own soup. 🤷🏻♂️
CORN SOUP
1 lb of Pork stew meat
1 lb of Smoked Tasso
1 Tablespoon of Vegetable Oil
1 Onion
1 Bell Pepper
2 Sticks of Celery
1 Bunch of Green Onions
4 Cloves of Garlic
1 Stick of Salted Butter
1/2 Cup All Purpose Flour
1 (6 oz) Can of Tomato Paste
1 (10 oz) Can of Original Rotel
2 (14.5 oz) Cans of Stewed Tomatoes
1 (28 oz) Can of Crushed Tomatoes
2 (32 oz) Containers of Chicken Stock
1 Tablespoon of Sugar
1 Teaspoon of Salt
1/2 Tablespoon of Garlic Powder
1 Tablespoon Cajun or Creole Seasoning
3 Bay Leaves
2 Cups of Water
2 (16 oz) Frozen Sweet Corn Cream Style
1 (24 oz) Bag of Frozen Corn
Start out by heating a large pot and pan over a Medium heat.
Let the only the frozen sweet cream style corn sit out and defrost.
Prep the Pork and Tasso by cutting them into large chunks.
Season the pork generously with kosher salt and coarse black pepper.
Add the tablespoon of oil to the hot pan.
Drop the pork into the pan. Make sure none of the other pieces are on top of each other. Let the pork brown for roughly 15 minutes.
Meanwhile chop the onion, bell pepper, celery, green onion, and garlic.
After 15 minuets of sautéing the pork, add the Tasso to the pan, and sear for another 5 minutes.
After 5 minuets is up, remove all the meat from the pan, and place into a bowl off on the side.
Add the chopped vegetables to the pan, and begin stirring the vegetables around so that you bring up any of the drippings from the meat. Continue sautéing for 20 minuets.
Meanwhile getting started making a roux.
Add the butter to the hot pot and let it melt.
Add the flour to the melted butter, and begin stirring immediately.
Go back and forth between the roux and the vegetables, stirring consistently.
After the vegetables have been sautéing for 20 minutes, add a small amount of stock from one of the containers of chicken stock to the pan. Break up any remaining remnants from the bottom of the pan.
Add the rest of that container of chicken stock to the pan.
Add the pork and Tasso to the pan.
Cover and let sit on a simmering heat, until the roux reaches a peanut butter color.
Once the roux reaches a peanut butter color, add the tomato paste.
Blend into the roux until you get a paste like mixture.
Add the contents of the hot pan to the hot pot, and stir.
Next, add in the Rotel, stewed tomatoes, crushed tomato, and stir.
Add the sugar, salt, garlic powder, Cajun Seasoning, bay leaves, and blend together.
Add the other container of chicken stock, and water. Blend together.
Raise the heat so that you can bring the soup to a boil.
Once you’ve reached a slight boil, cover, lower to simmer, and let cook for one our.
After the one hour mark, add the frozen cut corn, and the defrosted sweet cream style corn. Blend together.
If you see any bay leaves at this point, feel free to remove them.
Raise the heat back up to bring to a slight boil.
Once you’ve reached a slight boil, cover, lower to simmer, and let cook for another hour.
After the hour is up you’re ready to serve. Enjoy!
Corn soup
Hey CN: Could I sub that pork out with some sausage instead? Have you experimented with different types of meat?
@@robjfont1 sure! You can use sausage!
O
Always making me hungry and missing home. Been in AZ over 25yrs, but LA will always be home.
I get it, I'm from Shreveport but live in Utah.
Looks good now waiting for cool air
Hey that corn soup is something like the corn stew I make and I put it over rice
Made this with my left over ham bone from Christmas. Sooooo good!
Another tasty dish cooked by The Cajun Ninja.😋
Louisa Lewis thank ya lady!
Crazy how few views this gets compared to the dishes found anywhere, everywhere, all over RUclips. You could make a video tomorrow called "Racoon Jambalaya/Gumbo" and get 500k views. But something like this AMAZING corn soup recipe doesn't generate the same attention. Just goes to show that people don't like venturing out, but rather staying with the same old tired crap. Well...I LOVE this one, CN...keep it up!
Ha I appreciate you Jake, that’s more than enough. 😊👊🏻
Hmm. Getting cold weather now! Made gumbo yesterday!
My family loved it thanks.
Great recipe for cold weather good job Cajun Ninja
This is the first time that I make a corn soup, following your receipt and I cannot believe how good it came out. You have to start teaching your girls how to cook. Still trying to karate chop my vegetables like you, but it is not working. You are AWESOME, love your cooking videos. COWBOY JOLEE
Cooking this right now.
@10:28 Thanks for noticing, Cajun Ninja
You are making my mouth water and my stomach getting fatter lol. That looks wow.
I was scrolling down and when I stopped, just the picture was showing, so I didn't know whose video it was. I saw the picture of the corn soup and I said, "That's got to be Cajun Ninja's recipe." So I scrolled down some more and I was right. I know your recipe w/o looking at the name. :D
Great video once again. I will be making this soon. Any ideas other than adding stewed tomatoes?
Sam Tablanza you could add fire roasted tomatoes
Ok thanks. I'll try that
Looks amazing! I live in a small east Texas town and can't find any Tasso. Would chunks of smoked ham make a decent substitute?
I need to go to bourgeois meat market and get your book I hope there’s one there I know my sister Beckie got one from your father they work together.
awesome as always....have you thought of using yellow hominy instead of corn kernels? Just asking because the cellulose of the kernel can't be digested. only the inside of a corn kernel can be digested and is easier to chew.
Using your recipe today for the first time. I’ve made corn soup before, but I do it a little different (you know us cajun cooks… always do it a little different). I can’t wait to try this one!
Love corn soup! And nice scruff toOoOOO! Hahaha! Thanks for sharing. :)
Deb Nola LoL right on
In the beginning did you prepare the rue like all the other recipes where it takes 1 hr - 2 hr or just the way you showed it here? Confused as to how long you cooked it before adding the paste?
Love all your videos!!!!!! This is my second time making this recipe, and my family absolutely loves it!
The Sweet Sound of Parenthood in the background 😂
Amen 🙌🏻😄
I believe this recipe comes from a after thanks giving treat, My grand mother made this soup from left overs of thanks giving ham. She would boil the left over ham around the bone and use the same concepts and ingredients you use . SHE called it Ham Soup
Dont get me wrong your interpretation and creativity are awesome. just bringing back old memories and comfort. Way to go my friend!!! people will enjoy this recipe
I'm going to make a pot of this, but, Ro-tel and tasso are unknown in my area. I'm leaning towards canned Mexican tomato/chiles and andouille as substitutes. Waddaya think?
I would make this, it looks good! and i'm sure it taste good too!
Going to try this tomorrow 😋😋
Great recipe! My wife (who doesn't prefer spicy food) said "This is really good, not too Cajun-y!". I told her that was because "the Ninja" has to feed his girls who don't like really spicy stuff. Keep the recipes coming!
E Hazen haha that’s a great point 👊🏻
Yes this is a must try Football game day dish 😁. Thanks for sharing your delicious meals. 😎
So for corn and shrimp soup, would that have same ingredients except alter shrimp in place of pork and tasso?
Yes I believe that's correct.
If you want a tomato base for sure.
I HAVE to try this recipe I just have to. Thanks so much as usual.
I'm making today.. Adding shrimp to it.. Thanks for the recipe 💗
that looks delicious man👍👊
very curious-why rotel? I see you use it a lot....extra seasoning/flavor? curious cooks wanna know! ;)
suzanne austin I mean you could probably go with some fresh diced tomato and jalapeños, but fresh jalapeños can be hit or miss. Some can be really spicy, and some not spicy at all. With Rotel, they actually separate the ones that have heat vs the ones that don’t. That’s why you see a mild blend. So with Rotel, I can control the amount of heat, without rolling the dice. 😊👍🏻
Thanks! That makes perfect sense. I hardly ever buy rotel...so I honestly had no clue about the heat vs no heat, but good to know! 👍🏽
I cannot get tasso where I live, I need to learn how to smoke it myself! If this was the UFC, this video is a victory by knockout!
haha I like dat!
Steven, SavoiesFoods.com has Tasso and they ship.
Mary Rodger - Wow, they sure do! Thanks alot, thats very kind of you!
@@stevenhair6156 Glad I could help you out Steven.
Plenty of it down here in LA. Come get some haha
Love the scruff and the corn soup looks amazing. Can’t wait to try it, but I can’t get Tasso here. I’ll have to order it from Best Stop.
Elaine Kiefer worth it! 😁👏🏻
Can you use smoked beef sausage for this recipe as I do not eat pork?
Diggin' the NSU gear!!
Seth Plaisance 😊👊🏻
Yummy
Uh huh, yessiree
Representing Nichols!
Daigle yeaaaa Baw!! T-town!
Ok where do u get tasso
Instead of pork can we do chicken?
Where do you get the other pork?? What’s it called again??
Belen Badejo Tasso. It’s a spiced smoked meat. Traditionally it’s pork meat but I have seen other meats been turned into Tasso. Look for Richards Tasso in the meat section around the smoked sausage. It’s not as good as homemade Tasso by any means.
Thank you!! I don’t know if they have that here in Fort Worth..but I will look up to see if I can find homemade Tasso
Thanks b H!
Try cajungrocer.com . I'm from Louisiana, but have lived in AZ for some time now. I usually place an order with them 1-2 times a year. The shipping cost can be a bit much depending on what you order and where you live, but it's worth it. I usually have friends or coworkers that want to order something and we split the shipping cost.
What if you add cabbage less of the tomatoes and still add the corn
Why don't you make some chilli. Thank you from indiana.
Gloria Clay I have... search my videos. 😁👊🏻
Can you make a vid on shrimp and grits cajun style!!!
Quanesha White I have. 😊
How about grillades and grits? 🤔
piyah!
sharing is caring !!!! lol ijs
stainless steel on stainless steel NOOO THE SCRATCHES!!
What brand Tasso you use?
J L a reputable one 😊👊🏻
The Cajun Ninja ...Richards??? Haha why so mysterious?
J L many reputable brands out there. 👊🏻
The Cajun Ninja keep your secrets then ninja.
J L ha I think it’s pretty, clear if don’t keep secrets. I film personal recipes. I leave brands up to the consumer. The one you choose is what will make the dish unique to you. 👍🏻
💕💕💕💕
You should have thrown in some corn on the cob for your awesome wife, then it would have been perfect.
Hey Cajun, I'M the one who made a comment on your other video of the Gumbo! if you would have done the Gumbo like you did this as far as put the veggs in the pan after the meat to pull up the stuck meat remains then i wouldn't have made a comment, In this video you did it the right way i see someone must of told you or you figured it out, It's just i been cooking more than 40 years, i know when i see a season cook from a weekend warrior cook, But hey, as long as you and yours like it "that's what counts" NO HATE INTENDED MY FRIEND! just saying!
dippster357 sorry, but there’s no right way. There’s your way, and there’s my way. 😏
I added the vegetables to the roux in the gumbo so that the flavor of the vegetables get infused with the roux. This hear is a tomato based soup, so I infused the paste with the roux.
I Used the vegetables to deglaze the pan. Either way, the end result is great. So thanks for the feedback, but cooking is all about what you like. You do you. 😊👊🏻
The end result was good Spoken like a true W. E. warrior! enough said! I can't do anything else but me! Fam!
dippster357 lmao, and you my friend have spoken like a true Keyboard Warrior.
This channel has over 30,000 subs
And Facebook has over 400,000.
I really don’t need your approval. I’m fully aware that there are many variations of a dish. Holla at me when you drop your first video. 😊👊🏻 🎤
dippster357 see man that’s the reason we are so passionate about cooking down south! Because that’s just it there’s no wrong or right way! It’s the way that’s best for you! I have watched everyone of his videos and multiple things he’s done a lot different from me. But I’d never knock the dude and I promise you I would try anything he has cooked. I enjoy watching different ways of cooking, I’d never stoop as low to call anyone a weekend warrior! Cajun ninja my man we enjoy your videos! Every dish I have tried of yours has turned out fantastic! Nice to see some southern culture on here, from Abbeville La my man! Keep doing you 👊🏼
Cross contamination on that chopping board? Do you ever worry about that? Or is that paranoia on my part...
Way too much tomatoes for me, kinda tastes like a tomato soup rather than corn soup, gonna try again without any tomatoes
Do not cook the tasso in the skillet. It is fully cooked with lots of flavor. Add it to your soup and let the liquid absorb it. If you cook it ahead of time you are just drying it out d over cooking it for no reason. By the way, tasso is not simply pork smoked with hickory flavor. It is pork shoulder, brined and heavily seasoned, then smoked. Hickory is not mandated for tasso.
ok for one, if you want to get a nice sear on the tasso, then add it to the pan.
Two, sure water may evaporate, but if it’s then Cooked down in liquid, what’s the big deal. It will cook down in moisture and now have a nice sear.
Three, I said tasso is another form of pork, which it is, don’t just change my words. This one has hickory smoked flavor.
Lastly, just chill, if it’s that important to you, hit the record button and make your own soup. 🤷🏻♂️