Cajun Potato Corn Soup Recipes

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POTATOES AND CORN SOUP



Potatoes and Corn Soup image

I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.

Provided by Soraya Sanchez

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 6

6 medium potatoes, peeled and cubed
6 stalks celery, chopped, leaves reserved
1 medium onion, chopped
2 cubes chicken bouillon
2 (15.25 ounce) cans whole kernel corn, drained
¼ cup chopped fresh chives

Steps:

  • In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
  • Mix the chives into the pot, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g

CAJUN CORN SOUP



Cajun Corn Soup image

I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. -Sue Fontenot, Kinder, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h40m

Yield 14 servings.

Number Of Ingredients 15

1 cup chopped onion
1 cup chopped green pepper
6 green onions, sliced
1/2 cup canola oil
1/2 cup all-purpose flour
3 cups water
2 packages (16 ounces each) frozen corn
1-1/2 pounds smoked sausage, cut into 1/4-inch pieces
3 cups cubed fully cooked ham
1 can (14-1/2 ounces) stewed tomatoes
2 cups chopped peeled tomatoes
1 can (6 ounces) tomato paste
1/8 teaspoon cayenne pepper or to taste
Salt to taste
Hot pepper sauce to taste

Steps:

  • In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

Nutrition Facts : Calories 396 calories, Fat 24g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1011mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein.

CAJUN POTATO SOUP



Cajun Potato Soup image

This recipe was featured in an email today from the www.allrecipes.com website: "This is a hearty and rich potato soup with cream and spicy andouille sausage. Serve with fresh garlic bread. Use Polish sausage in place of the andouille for a slightly different flavor." Submitted by Chris Breese

Provided by senseicheryl

Categories     Potato

Time 40m

Yield 12 bowls of soup, 12 serving(s)

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons olive oil
1/2 onion, diced
5 garlic cloves, minced
2 lbs andouille sausages, sliced into rounds
6 russet potatoes, peeled and cut into bite-sized pieces
3 cups chicken broth
2 cups milk
1 3/4 cups heavy cream
2 teaspoons italian seasoning
1 bunch fresh spinach, chopped
1/4 cup parmesan cheese, grated

Steps:

  • Heat the butter and oil together in a large stock pot over medium heat.
  • Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes.
  • Add the sausage slices; cook and stir another 5 minutes.
  • Stir in the potatoes; cook and stir 15 minutes.
  • Pour in the chicken broth, milk, heavy cream, and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender.
  • Mix in the spinach.
  • Remove from heat.
  • Top with Parmesan cheese.

SPICY CAJUN SOUP



Spicy Cajun Soup image

The spicy and aromatic combination of corn and sausage with tomatoes makes this delicious Deep South soup.

Provided by Laka

Categories     Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

200 g smoked sausage
2 tablespoons olive oil
1 onion, chopped
200 g smoked sausage
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
400 g diced tomatoes, from a can, undrained
1/2 teaspoon sugar
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1 tablespoon fresh parsley leaves, chopped
1/2 teaspoon cajun seasoning
200 g whole kernel corn, from a can, washed and drained
800 ml water
cajun seasoning
3 tablespoons sweet paprika
2 tablespoons sea salt
1 tablespoon ground black pepper
1 tablespoon white pepper
2 teaspoons cayenne pepper

Steps:

  • Split the sausage lengthwise into fourths and then slice. Heat the olive oil over medium high heat in a stockpot. Add the sausage to the pot and cook for 3 -4 minutes until lightly browned.
  • Add the onion and garlic and cook until tender.
  • Add diced tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. Boil for 3 minutes.
  • Add the salt, pepper, basil, parsley and Cajun seasoning; stir and add corn and water. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
  • Homemade Cajun seasoning:.
  • Mix all ingredients in a glass jar and store in the refrigerator. Shake the jar before using.

Nutrition Facts : Calories 538.7, Fat 43.4, SaturatedFat 11.5, Cholesterol 61, Sodium 4640.6, Carbohydrate 25.3, Fiber 6.2, Sugar 8.3, Protein 16.1

CAJUN SHRIMP SOUP



Cajun Shrimp Soup image

My mom used to cut the corn off the cob to make this soup, but I use canned cream-style corn. This is a very good dish to come home to on a chilly day.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 15

2 tablespoons canola oil
2 tablespoons all-purpose flour
3 celery ribs, thinly sliced
1 medium onion, chopped
1 small green pepper, chopped
2 green onions, thinly sliced
2 garlic cloves, minced
4 cans (14-3/4 ounces each) cream-style corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 bay leaf
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
Dash hot pepper sauce
3 cups cooked small shrimp
1/3 cup minced fresh parsley

Steps:

  • Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. , Stir in shrimp and parsley; heat through. Discard bay leaf.

Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 1026mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

CAJUN SHRIMP SOUP



Cajun Shrimp Soup image

The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup.

Provided by Kristy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h15m

Yield 12

Number Of Ingredients 16

½ cup butter
1 small onion, chopped
½ bunch green onions, chopped
3 stalks celery, chopped
1 small orange bell pepper, chopped
1 (10.75 ounce) can reduced sodium cream of mushroom soup
1 (10.75 ounce) can reduced sodium cream of celery soup
10 ¾ fluid ounces water
1 (14.75 ounce) can creamed corn
1 (10 ounce) package frozen corn
2 pounds peeled and deveined medium shrimp
1 pint half-and-half cream
½ cup chopped fresh parsley
½ teaspoon liquid shrimp and crab boil seasoning
¼ teaspoon Creole seasoning, or to taste
salt and black pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
  • Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
  • Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 19.1 g, Cholesterol 156.6 mg, Fat 15.6 g, Fiber 2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 599.4 mg, Sugar 3.5 g

CAJUN POTATOES AND CORN ON THE COB RECIPE - (4/5)



Cajun Potatoes and Corn on the Cob Recipe - (4/5) image

Provided by jannycerv

Number Of Ingredients 8

Potatoes
16 ounces red potatoes
2-3 tablespoons crab and shrimp boil
2-3 tablespoons creole seasoning
Corn
4 cobbettes of corn
2 tablespoons crab and shrimp boil*
2 tablespoons creole seasoning*

Steps:

  • Potatoes Clean potatoes and boil with crab and shrimp and creole seasonings until tender. Drain and cool. Can serve cold. Very good - spicy! Does not need butter or oleo Corn Boil corn per package directions with crab and shrimp and creole. * Can use more or less seasoning

CAJUN POTATO & CORN SOUP



Cajun Potato & Corn Soup image

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.

Provided by S I @SyiLuvsPastries

Categories     Other Main Dishes

Number Of Ingredients 19

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)

Steps:

  • 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.

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