Recipe by
Harold Hommes
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Enjoy a soup recipe that highlights pork loin.
Categories
Ingredients
- 2 lbs. boneless pork loin
- ¼ lb. smoked bacon, diced
- 1 white onion, diced
- 2 cups sweet corn
- 1 tsp. allspice
- 1 tsp cayenne
- 1 tsp. paprika
- 1 tsp. chopped garlic
- ¼ tsp. pepper
- 1 gal. chicken stock
- 4 med. potatoes, peeled and diced (keep covered in water)
- 1 qt. heavy cream
- 2 T. tabasco sauce
- 1 cup smoked gouda cheese, grated
- Salt and pepper to taste
Roux:
- 1 cup butter
- 1 cup all-purpose flour
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Directions
- Cut pork loin into chops, salt, and pepper to taste and grill until medium done (be careful not to overcook). Set aside, cool and dice.
- In a stock pot, sauté bacon.
- When bacon browns, add onions, corn, and dry seasonings.
- When onions become translucent, add chicken stock and diced chops. Boil for 30 minutes.
- Add potatoes, cream, and tobacco. Gently boil for one hour.
- Roux: Over medium heat, melt butter and stir in flour. Cook for 2 minutes, stirring constantly.
- Stir in roux and grated cheese. Cook for an additional 15 minutes on medium heat.
- Serve hot.
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