Justin Wilson Looking Back: Corn and Tomato Soup

Dis can make anyone look like a gourmet cook!

Serves 8 people

Ingredients:

  • 2 15 1/2 ounce cans of tomato juice
  • One 15-ounce can of whole-kernel corn, drained and pureed
  • One 15-ounce can of creamy-style corn
  • 1 cup of dry red wine (I like to use Chianti for this)
  • 2 tablespoons of soy sauce
  • One 10-ounce can of Rotel spiced tomatoes, processed to a liquid
  • 2 teaspoons of Louisiana hot sauce
  • 4 cups of water
  • 1 tablespoon of onion powder
  • 1 teaspoon of garlic powder
  • Salt if needed

Instructions:

Mix all the ingredients together in a large pot and bring to a boil.

Cook over a low fire for 1 hour, stirring occasionally.

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