Cajun Corn Soup

Tammy Raynes


I found this recipe a few years back in an Southern Living magazine. But since I like my a little spicier I added the Cajun style tomatoes.

Now when my extended family comes from up north to what they call "Cajun" country I fix this for them.

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30 Min
1 Hr 15 Min
Stove Top


1 c
chopped onion
1 c
chopped green pepper
green onions, sliced
1/2 c
canola oil
1/2 c
all-purpose flour
3 c
2 pkg
(16-oz each) frozen corn
1 1/2 lb
smoked sausage, cut into 1/4" pieces
3 c
cubed fully cooked ham
1 can(s)
(14.5-oz) cajun stewed tomatoes
2 c
chopped peeled tomatoes
1 can(s)
(16-oz) tomato paste
1/8 tsp
cayenne pepper or to taste
salt to taste
hot pepper sauce to taste (start with a little)


1In a large boiler, saute the onion, green pepper and green onions in oil for 5 minutes or until tender.
2Stir in flour and cook until bubbly. Gradually add the water and bring to a boil.
3Add the corn, sausage, ham, tomatoes, tomato paste, cayenne pepper, salt and pepper sauce; return to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Pork
Regional Style: Cajun/Creole
Other Tag: Quick & Easy