Pastrami Corn Soup

Howdy! So I have never tasted a corn soup that I actually liked. But I’m a huge fan of corn so I figured I would make my own up and try to fix what I didn’t like in the ones I tried. They were always way too sweet. So I created a recipe with tons of different flavors and it’s more salty savory than sweet. I know you’ll love it. It has meat. Nuff said.


  • 1 Medium chopped onion
  • 1 Container of fresh mushrooms, chopped
  • 2 Cans creamed corn
  • 1/2 Can of corn
  • 1 Cup water
  • 2 Tbsp beef soup mix
  • Salt and pepper to taste 
  • BBQ spice
  • Pastrami
  • Smoked paprika
  • Garlic powder

Sauté the chopped onion until translucent and add the chopped mushrooms, cooking on low till completely cooked. I added a little beef mix while cooking it. I actually used a mix of baby bella mushrooms and shiitake mushrooms, but you can use anything you have on hand. Add the water and beef mix or if you have beef stock that works, too. Add the creamed corn and regular corn, plus salt and pepper to taste. I also added a pinch of BBQ spice to the soup for a little smokey flavor. Cook on low for a short time because it doesn’t need to cook just heat up. I added crispy pastrami on top that I fried with smoked paprika, BBQ spice and garlic powder. It really makes the soup, so don’t skimp out on that smokey meat perfection, girl! Perfect combo of creamy smokey meaty perfection that is great for these cold soup-worthy days. 


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