Cajun Potato & Corn Soup

3
S I

By
@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 votes

Comments:
Serves:
6
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)

How to Make Cajun Potato & Corn Soup

Step-by-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.
  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.
  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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