Maw Maw Eiland's Corn and Beef Soup

6 servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Intermediate
Be the first to rate!
A treasured family recipe from Bunkie, Louisiana in Avoyelles Parish - Corn Festival Country. This hearty corn and beef soup features fresh smothered corn with tomatoes and tender beef cubes in a rich broth. Passed down through generations, it captures the essence of Louisiana corn season and family traditions.

Ingredients

6 servings
  • 12 ears of fresh corn
  • 3 large tomatoes, chopped
  • 1 gallon of water
  • 8 beef bouillon cubes, crushed to powder
  • 3 lbs beef roast, cut into 1 inch cubes
  • 1 sweet onion, chopped
  • 1 green bell pepper, finely chopped
  • 1/2 cup vegetable oil
  • Salt and pepper to taste or Cajun seasoning (Tony's, Slap Ya Mama, etc.)

Step-by-Step Instructions

  1. Day 1 - Processing the Corn: Shuck, silk, and cut the corn kernels from the cobs (not too deep - you don’t want cob pieces in the corn). Cut out any bad spots. Then milk the cobs by running a knife over them to get the ‘milk’ out.
  2. In a large heavy-bottomed pot, add the oil, corn, tomatoes, and onion. Smother on low heat for about an hour. Watch carefully for sticking - if this happens, add a quarter cup of water at a time until sticking stops.
  3. Let cool, then put in quart-size freezer bags and place in freezer. (Note - You can use 3 cans of 12+ oz whole kernel corn and 2 cans of 12+ oz cream style corn in a pinch, but nothing beats fresh corn from local farmers.)
  4. Day 2 - Making the Soup: In a stock pot, mix the water, bouillon powder, and salt/pepper over medium heat.
  5. When a simmer is reached, add the beef cubes and the prepared corn mixture.
  6. Lower the heat to medium-low and cook for 1-2 hours, testing the meat for tenderness. Adjust seasoning as desired.
  7. Serve hot. This soup is especially good with candied sweet potatoes and a pan of yeast rolls.

Common Problems and Solutions

Q: Can I make this in one day instead of two?

A: Yes, you can smother the corn and make the soup the same day. The two-day method is traditional because families would process large batches of corn during harvest and freeze it for later use throughout the year.

Q: My soup is too thin. How do I thicken it?

A: The cream-style corn (if using canned) or the corn milk (if using fresh) naturally thickens the soup. You can also let it simmer uncovered longer to reduce, or mash some of the corn against the pot to release more starch.

Q: What cut of beef works best?

A: Chuck roast is ideal - it has enough fat and connective tissue to become tender during the long simmer while adding richness to the broth. Avoid lean cuts like sirloin which can become tough.

Tips and Techniques

The secret is in the corn preparation - milking the cobs releases the sweet, starchy liquid that gives the soup its body. When using fresh corn, don’t cut too deep or you’ll get tough cob pieces. The smothering step on Day 1 concentrates the corn flavor and creates a richer base than just adding raw corn to soup.

Ingredient Substitutions

  • fresh corn (12 ears): 3 cans (12+ oz) whole kernel corn plus 2 cans (12+ oz) cream style corn
  • beef bouillon cubes: 4 cups beef broth plus 4 cups water
  • beef roast: stew meat or short ribs

Equipment Needed

  • Large heavy-bottomed pot for smothering corn
  • Stock pot for soup (1 gallon+ capacity)
  • Sharp knife for cutting corn from cobs
  • Freezer bags for storing processed corn

Historical Context

Avoyelles Parish hosts the annual Bunkie Corn Festival, celebrating the region’s agricultural heritage. Corn has been a staple crop in Louisiana since before European settlement. This recipe represents the intersection of Native American corn traditions and Cajun beef cookery, with the two-day preparation reflecting the practical rhythms of farm life where corn processing was a family event.