Cajun Potato & Corn Soup



I made this in culinary school during "refrigerator madness day," in which we had to come up with a soup & garnishes using only the ingredients that still remained in our class fridge at the end of the week. We then dished it up buffet-style & invited other classes & chefs in for lunch.

*This version has andouille, ham, shrimp and kale added with the potato and corn.

Substitute ground beef, chicken, and/or fresh cod fish loins & scallops. I like to substitute red hot links for the andouille sometimes as well.


★★★★★ 3 votes

20 Min
1 Hr


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slices thick cut bacon, diced
yellow or white onion, chopped
4 clove
garlic, minced
4 c
(6 oz) can tomato paste
1 Tbsp
1 Tbsp
granulated sugar
1 tsp
fresh ground black pepper
1/4 tsp
ground cayenne pepper
medium green bell pepper, chopped
medium red bell pepper, chopped
2 c
fresh corn kernels -or- 1 (12 oz) bag frozen sweet corn
3 c
potatoes, peeled, medium diced & parboiled
7 oz
grilled andouille sausage or hot links of choice, diced (about 2 links)
2 c
diced/chopped cooked ham
2 bunch
fresh kale, roughly chopped
1/2 lb
shrimp, peeled, deveined, grilled (cut in 1/2)


2 grilled & diced chicken breasts (sub for the ham), cod fish, scallops (sub for the shrimp), sliced hot links (sub for the andouille)

How to Make Cajun Potato & Corn Soup


  • 1In a large skillet, over medium-low heat, render the bacon. Drain the bacon, leaving 1 T. of fat in the skillet. Add the onion and garlic and saute for 3 to 5 minutes.
  • 2In a large Dutch oven or saucepan, combine the water, tomato paste, salt, sugar, black pepper, cayenne pepper, both bell peppers, onion, garlic, bacon and corn*; bring to a boil over medium-high heat. Reduce the heat to medium-low and allow to simmer for 40 minutes.

    * If using frozen corn, do not add it at this time. Add it with the potatoes.
  • 3Add the potatoes, andouille, kale and ham to the soup; simmer for 10 minutes. Add the shrimp; simmer for 5 minutes more.

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