Soup's On! (Tomato and Corn Soup)

"So, what do you want to have for supper?" That's what I asked Carol, this morning.
I had gotten Carol a tomato press for her birthday. She used the frozen tomatoes from our garden to make tomato sauce. I searched Mom and Dad's cook book for recipes that call for tomato sauce and found this recipe.





TOMATO AND CORN SOUP

1 large (1 to 1 1/4 lb) smoked ham hock
2 cans (14 oz ea) Swanson's chicken broth
1 can (10 oz) Campbell's chicken broth
1 bay leaf
1 tbsp parsley flakes
1/2 tsp basil leaves
2 slices bacon, fried and crumbled
1 large onion, diced
2 cups corn kernels
1 can (14 oz) regular stewed tomatoes, cut up
1 can (14 oz) Italian style stewed tomatoes, cut up
1 can (8 oz) tomato sauce
1 tbsp sugar
Salt and pepper


In a 4 quart covered pot, simmer the ham hock in the chicken broth along with bay leaf, parsley and basil for 2 hours. Fry bacon and set aside. Sauté the onion in the bacon fat until transparent. Remove bay leaf and ham hock, chop ham hock meat and return to stock. Add onions, corn, tomatoes, bacon, sugar, salt and pepper to stock and simmer for about 20 minutes. Makes about 5 pints of soup.