Cajun Potato & Corn Soup
By
S I
@SyiLuvsPastries
1
*This version has andouille, ham, shrimp and kale added with the potato and corn.
VARIATIONS
Substitute ground beef, chicken, and/or fresh cod fish loins & scallops. I like to substitute red hot links for the andouille sometimes as well.
Ingredients
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4slices thick cut bacon, diced
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1/2yellow or white onion, chopped
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4 clovegarlic, minced
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4 cwater
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1(6 oz) can tomato paste
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1 Tbspsalt
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1 Tbspgranulated sugar
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1 tspfresh ground black pepper
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1/4 tspground cayenne pepper
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1medium green bell pepper, chopped
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1medium red bell pepper, chopped
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2 cfresh corn kernels -or- 1 (12 oz) bag frozen sweet corn
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3 cpotatoes, peeled, medium diced & parboiled
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7 ozgrilled andouille sausage or hot links of choice, diced (about 2 links)
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2 cdiced/chopped cooked ham
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2 bunchfresh kale, roughly chopped
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1/2 lbshrimp, peeled, deveined, grilled (cut in 1/2)
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*VARIATION INGREDIENTS
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·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
- In 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.
- In 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.