Cajun Potato & Corn Soup

Name: Cajun Potato & Corn Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 4 slices thick cut bacon, diced; 1/2 yellow or white onion, chopped; 4 clove garlic, minced; 4 c water; 1 (6 oz) can tomato paste; 1 Tbsp salt; 1 Tbsp granulated sugar; 1 tsp fresh ground black pepper; 1/4 tsp ground cayenne pepper; 1 medium green bell pepper, chopped; 1 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); *VARIATION INGREDIENTS; 2 grilled & diced chicken breasts (sub for the ham), cod fish, scallops (sub for the shrimp), sliced hot links (sub for the andouille)

By S I
@SyiLuvsPastries

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.

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.

Rating:

★★★★★ 3 votes5

Comments:

15 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Ingredients

4

slices thick cut bacon, diced
1/2

yellow or white onion, chopped
4 clove

garlic, minced
4 c

water
1

(6 oz) can tomato paste
1 Tbsp

salt
1 Tbsp

granulated sugar
1 tsp

fresh ground black pepper
1/4 tsp

ground cayenne pepper
1

medium green bell pepper, chopped
1

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)
*VARIATION INGREDIENTS
·

2 grilled & diced chicken breasts (sub for the ham), cod fish, scallops (sub for the shrimp), sliced hot links (sub for the andouille)
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How to Make Cajun Potato & Corn Soup

Step-by-Step

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.
Add the potatoes, andouille, kale and ham to the soup; simmer for 10 minutes. Add the shrimp; simmer for 5 minutes more.