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What's for Dinner?

Blackened Corn & Smoked Pork Soup


  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 3 ears corn shucked and kernels removed
  • 1 tablespoon ground cumin
  • 1-2 teaspoons Cajun seasoning (to taste)
  • 4 cups low sodium chicken broth
  • 2 (4 ounce) cans green chiles
  • 1 (14.5 ounce) can fire roasted salsa style tomatoes
  • 1 (14.5 ounce) can diced tomatoes
  • 1 lb chopped smoked pork butt

Cooking Instructions:

  1. Heat olive oil over medium heat in a Dutch oven or heavy stock pot. Add onions and the corn. Cook until the corn starts to turn a rich golden brown; stirring occassionally. This can take 10-15 minutes depending on how dark you want the corn.
  2. Stir in the cumin and the Cajun seasonings. Cook for 1 minute; stirring constantly. Add chicken broth scraping the bottom of the pan to deglaze it. Stir in the green chiles, salsa style tomatoes, diced tomatoes and cooked pork. Simmer for 20-25 minutes.