Cajun Style Corn Soup Recipes

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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 CORN SOUP



Cajun Corn Soup image

I got this recipe from a friend of mine who is a caterer. It's always a big hit. I like to add some Cajun seasonings. Posted for ZWT5.

Provided by TxGriffLover

Categories     Corn

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup white onion, chopped
1 (6 ounce) can tomato paste
1 cup green pepper, chopped
2 (16 ounce) packages frozen whole kernel corn
6 green onions, sliced
1/2 cup vegetable oil
3 cups cooked ham, cubed
1/2 cup all-purpose flour
1 1/2 lbs fully cooked smoked sausage, sliced
3 cups water (or stock)
1 (14 ounce) can cajun-style stewed tomatoes
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 cups fresh tomatoes, peeled and chopped
2 teaspoons hot pepper sauce (like Frank's)

Steps:

  • In a large kettle saute onion, green pepper and green onions in oil for 5 minutes. Add flour and cook until bubbly. Add water (or stock), stewed tomatoes, chopped tomatoes and tomato paste and mix well.
  • Stir in corn, ham, sausage, cayenne pepper, salt and hot sauce. Bring to a boil, stirring frequently.
  • Reduce heat, then simmer uncovered for 1 hour, stirring occasionally.

SHRIMP AND CORN SOUP



Shrimp and Corn Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 26

1/2 cup (1 stick) unsalted butter
1/2 onion, chopped
1 stalk celery, chopped
1/4 red bell pepper, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
One 15-ounce can cream-style corn
1 cup corn kernels (from 2 medium ears corn)
1 pound small shrimp (30/40s), peeled and deveined
2 teaspoons Cajun Select Seasoning, recipe follows
Splash liquid crab boil
1/4 cup green onions sliced on a bias
Kosher salt and freshly ground black pepper
Paprika, for garnish
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano

Steps:

  • Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
  • Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
  • Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

CAJUN STYLE CORN SOUP



Cajun Style Corn Soup image

Old Cajun-style recipe from my mom's notes, from Mamou, Louisiana. If you like spicy soup, double the amount of cayenne pepper.

Provided by Maurice Tate, Jr.

Categories     Vegetable Soup

Yield 4

Number Of Ingredients 12

4 cups water
1 ⅓ (6 ounce) cans tomato paste
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups fresh corn kernels
1 tablespoon vegetable oil
½ onion, chopped
4 cloves garlic, minced
½ pound ground beef

Steps:

  • In a large pot over high heat, combine the water, tomato paste, salt, ground black pepper, cayenne pepper, green bell pepper, red bell pepper and corn. Bring to a boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes.
  • In a large saucepan over medium heat, combine the oil, onion and garlic and saute for 3 to 5 minutes. Add to the simmering soup. In the same saucepan over medium heat, saute the ground beef for 10 minutes or until well browned, and add to the soup. Stir well and simmer for 10 more minutes.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 31.3 g, Cholesterol 48.2 mg, Fat 19.9 g, Fiber 6 g, Protein 15.3 g, SaturatedFat 6.8 g, Sodium 1082.5 mg, Sugar 11.9 g

CAJUN STYLE CORN SOUP



Cajun Style Corn Soup image

Old Cajun-style recipe from my mom's notes, from Mamou, Louisiana. If you like spicy soup, double the amount of cayenne pepper.

Provided by Maurice Tate, Jr.

Categories     Vegetable Soup

Yield 4

Number Of Ingredients 12

4 cups water
1 ⅓ (6 ounce) cans tomato paste
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups fresh corn kernels
1 tablespoon vegetable oil
½ onion, chopped
4 cloves garlic, minced
½ pound ground beef

Steps:

  • In a large pot over high heat, combine the water, tomato paste, salt, ground black pepper, cayenne pepper, green bell pepper, red bell pepper and corn. Bring to a boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes.
  • In a large saucepan over medium heat, combine the oil, onion and garlic and saute for 3 to 5 minutes. Add to the simmering soup. In the same saucepan over medium heat, saute the ground beef for 10 minutes or until well browned, and add to the soup. Stir well and simmer for 10 more minutes.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 31.3 g, Cholesterol 48.2 mg, Fat 19.9 g, Fiber 6 g, Protein 15.3 g, SaturatedFat 6.8 g, Sodium 1082.5 mg, Sugar 11.9 g

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 CORN SOUP WITH SHRIMP



Cajun Corn Soup with Shrimp image

Cajun flavor dominates this wonderful soup. Living in Louisiana make cooking with Cajun spice second nature. It is the best!-Debra Dennis, Convent, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, chopped
1/3 cup green onions, chopped
2 quarts hot water or heated chicken broth
2 cans (14-1/2 ounces) stewed tomatoes, cut up
8 cups cut corn or 4 cans (16 ounces each) whole-kernel corn, drained
2 pounds peeled, deveined shrimp
Salt to taste
Pepper to taste

Steps:

  • In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often. , Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper.

Nutrition Facts :

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