cajun potato & corn soup

Name: Cajun Potato & Corn Soup
Prep time: 20 min
Cook time: 1 h
Yield: 6
Ingredients: 4 - slices thick cut bacon, diced; 1/2 - yellow or white onion, chopped; 4 clove(s) garlic, minced; 4 cup(s) water; 1 - (6 oz) can tomato paste; 1 tablespoon(s) salt; 1 tablespoon(s) granulated sugar; 1 teaspoon(s) fresh ground black pepper; 1/4 teaspoon(s) ground cayenne pepper; 1 - medium green bell pepper, chopped; 1 - medium red bell pepper, chopped; 2 cup(s) fresh corn kernels -or- 1 (12 oz) bag frozen sweet corn; 3 cup(s) potatoes, peeled, medium diced & parboiled; 7 ounce(s) grilled andouille sausage or hot links of choice, diced (about 2 links); 2 cup(s) diced/chopped cooked ham; 2 bunch(es) fresh kale, roughly chopped; 1/2 pound(s) 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)

(3 RATINGS)

78 Pinches 3 Photos

S I

Anytown, WI

Updated on Oct 17, 2010

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.

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Cajun Style Potato & Corn Soup
This version has andouille sausage, ham, shrimp and kale in it.

prep time 20 Min

cook time 1 Hr

method ---

yield 6 serving(s)

Ingredients

4 - slices thick cut bacon, diced
1/2 - yellow or white onion, chopped
4 cloves garlic, minced
4 cups water
1 - (6 oz) can tomato paste
1 tablespoon salt
1 tablespoon granulated sugar
1 teaspoon fresh ground black pepper
1/4 teaspoon ground cayenne pepper
1 - medium green bell pepper, chopped
1 - medium red bell pepper, chopped
2 cups fresh corn kernels -or- 1 (12 oz) bag frozen sweet corn
3 cups potatoes, peeled, medium diced & parboiled
7 ounces grilled andouille sausage or hot links of choice, diced (about 2 links)
2 cups diced/chopped cooked ham
2 bunches fresh kale, roughly chopped
1/2 pound 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)

How To Make cajun potato & corn soup

Step 1

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.

Step 2

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.
Step 3

Add 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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