CAJUN CORN SOUP
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
Time 1h40m
Yield 14 servings.
Number Of Ingredients 15
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
A variation of Cajun corn soup -- with black beans instead of meat! Alter the spices accordingly, as this can turn out VERY hot or just a little spicy, depending on what you like.
Provided by JWHICKER
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Mix the broth and water in a pot, and bring to a boil. Stir in the green bell pepper, tomatoes, and corn. Season with garlic salt, cayenne pepper, and paprika. Reduce heat to low, and simmer 10 minutes. Transfer 1/2 the mixture to a blender, blend until smooth, and return to pot.
- Heat the oil in a skillet over medium heat. Stir in the leek and garlic, and cook 5 minutes, until tender. Transfer to blender. Place black beans and about 1/2 cup of the soup into blender. Blend until smooth. Mix into the soup, and continue cooking 10 minutes, until heated through.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 21.1 g, Fat 4.3 g, Fiber 2.7 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 585.5 mg, Sugar 5.2 g
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
CAJUN POTATO & CORN SOUP
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...
Provided by S I
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 19
Steps:
- 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.
CAJUN POTATO SOUP
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.
Provided by Chris Breese
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 25.4 g, Cholesterol 101.2 mg, Fat 40.3 g, Fiber 3.2 g, Protein 14.9 g, SaturatedFat 17.8 g, Sodium 787.6 mg, Sugar 3.1 g
CAJUN POTATO RECIPE | CAJUN SPICE POTATO | BARBEQUE NATION STYLE CAJUN ROASTED POTATOES
Steps:
- firstly, in a take 15 baby potato and add ½ tsp salt.
- pressure cook for 2 whistles or until potatoes is 90% cooked.
- remove the potatoes, press and flatten slightly. keep aside.
- in a small bowl take ¼ cup corn flour, ¼ cup maida, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp white pepper powder and ½ tsp salt.
- add ½ cup water and mix well forming a smooth lump-free batter.
- now dip the boiled potato into slurry coating uniformly.
- shallow fry the potatoes on medium flame.
- fry both the sides until the potatoes turn golden brown and crisp.
- add ½ tsp butter and fry to have a buttery flavour. keep aside.
- now in a small bowl take ¾ cup mayonnaise, ½ tsp chilli flakes and ½ tsp mixed herbs.
- also add ¼ tsp white pepper powder, ½ tsp garlic powder, ½ tsp paprika, ½ tsp onion powder, ½ tsp salt and 1 tsp chilli sauce.
- mix well forming a smooth paste.
- now add 3 tbsp milk or as required and prepare a smooth flowing consistency sauce.
- to serve, in a plate place fried potato leaving some gap in between.
- pour a generous amount of cajun sauce over it.
- sprinkle, paprika, 1 tsp onion and 1 tsp coriander.
- finally, cajun potato is ready to enjoy.
Nutrition Facts : Calories 1050 kcal, Carbohydrate 212 g, Protein 24 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 1682 mg, Fiber 24 g, Sugar 12 g, ServingSize 1 serving
CAJUN SAUSAGE AND CORN CHOWDER
This thick, hearty chowder is loaded with smoked sausage, potatoes and corn, with some Cajun seasoning for a spicy kick!
Provided by Danelle
Time 30m
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat oil over medium heat. Add onions and garlic and cook until soft, 3-5 minutes.
- Add chicken broth, potatoes, sausage, corn and Cajun seasoning and bring to a boil. Simmer for 8-10 minutes, or until potatoes are just tender.
- Meanwhile, whisk together milk and flour in a medium bowl until smooth. Slowly whisk milk mixture into soup and return to a simmer. Cook until thickened, about 5 minutes. Season to taste with salt, pepper, and cayenne. Stir in green onions just before serving.
CAJUN POTATO SOUP
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
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
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
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 POTATOES AND CORN ON THE COB RECIPE - (4/5)
Provided by jannycerv
Number Of Ingredients 8
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 POTATOES
Steps:
- Wash the baby potatoes thoroughly until cleaned off all the dirt and boil until 3/4 done. Boil potatoes in an open pan so that you can keep a check on the softness. We don't want over boiled/soft potatoes. Avoid boiling in the pressure cooker.
- Once the potatoes are 3/4 done and cooled, press each potato flat using a potato masher.
- Make the seasoning. In a bowl mix olive oil, parsley, garlic powder, red hot sauce, red hot sauce and salt. Coat smashed potatoes with the seasoning.
- Bake the potatoes in a preheated oven at 375 °F/ 200°C for 20-25 minutes or until the potatoes are crisp.
- Prepare mayo chilli sauce by mixing mayonnaise, curd, sour cream, red hot pepper sauce, tomato ketchup and chilli flakes.
- Once baked, take out of the oven, season with some more herbs, take out in the serving tray and serve hot with mayo chilli sauce garnished with chopped onion
CAJUN POTATO SOUP
My husband John made this delicious soup the other night. I really love my Spiral Ham & Potato Soup, but Wow! This is even better!
Provided by Lauren Conforti
Categories Other Soups
Number Of Ingredients 22
Steps:
- 1. ** You can store the remaining dry Cajun Spice Mix in an airtight container to use in other recipes.
- 2. Fry bacon until crisp in a soup pot. Remove to paper towel with slotted spoon. Drain most of the bacon grease from pot.
- 3. Add onion, celery & carrots into pot & saute until they sweat.
- 4. Add potatoes & Cajun Spice Mix. Saute for about 2 mins.
- 5. Add chicken broth, salt & pepper. Turn to medium heat to reach a slow, simmering boil for 10-15 mins until potatoes & carrots are just tender
- 6. In a large bowl add the milk, then whisk flour into milk. Remove about 1/3 of potato chunks from soup pot and add to the bowl and mash well. Add this back into the soup.
- 7. Stir in cream. Heat until warmed through & thickened. Ladle into bowls. Garnish with cheddar, bacon & parsley. Serve.
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- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
- Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender.
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4.2/5 (4)Total Time 30 minsCategory SoupCalories 528 per serving
- In a large pot or dutch oven heat the olive oil over medium heat. Cook the sausage, onion, carrot and celery, until onion starts to soften. Stir in the garlic and cook for 30 seconds. Add the potatoes, broth, and cajun seasoning. Bring to a simmer, cover, and cook until potatoes start to become tender (about 15 minutes).
- Stir in the milk. Combine the cream and flour until smooth and stir into the soup. Simmer for another 10 minutes or until potatoes are tender and soup has thickened.
CAJUN SWEET POTATO AND CORN BAKE - THE FITCHEN
From thefitchen.com
Servings 4Total Time 45 minsCategory Side DishCalories 322 per serving
- Chop sweet potatoes into rounds, and then chop them in half so they look like half-moon shapes.
- Add sweet potatoes and corn to a large bowl. Pour in the olive oil and add all seasonings. Toss until well-coated.
SLOW COOKER CAJUN POTATO SOUP - 12 TOMATOES
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4.4/5 (41)Servings 8
- Optional: heat olive oil in a large pan or skillet over medium high heat and sauté onion for 6-8 minutes, or until softened. Add sausage and cook until browned on all sides.
- Season with salt and pepper and cajun seasoning, then add garlic and cook for another 1-2 minutes.
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5/5 (1)Total Time 1 hrCuisine CajunCalories 351 per serving
- 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 sauté 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 it to simmer for 40 minutes.
- Add the potatoes, kale, Andouille, and chicken to the soup; simmer for 10 minutes. Add the shrimp; simmer for 5 minutes more.
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- Add tomato sauce, onion, bell pepper and corn to the broth water. Cook over low to medium heat for 1 hour.
- While that's cooking, remove the skin and debone the chicken. Cut in pieces, chunks or shred by hand.
- About 15-20 minutes before soup is done, add the seasonings, potatoes and chicken. The soup is done when the potatoes are cooked. Another variation is to add cooked broad noodles (in place of potatoes) and tarragon seasoning just before turning the heat off.
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5/5 (1)Total Time 1 minCategory Appetizers
- Fry bacon until crisp. Remove bacon and bacon oil from pan leaving just enough to sauté one large onion.
- In a separate pot add the diced red potatoes and cover with water until one inch above the potatoes. Boil until tender. Drain the water and mash the potatoes, leaving chunks according to taste.
- Add a half-and-half, cream corn, cheese and cream of potato soup and cook until cheese is melted, stirring constantly to avoid scorching. Season to taste with black pepper are red pepper or both.
- Put the fried bacon into the mixture and simmer for 10 more minutes. Garnish with onion tops. If the soup is too thin, you may potato flakes to thicken.
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- Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Set aside. You may also use frozen corn.
- Next, generously season the shrimp with creole seasoning. Heat oil/butter over medium heat in a heavy-bottomed Dutch.
- In the same pan, add onions, garlic, bay leaf, and thyme sauté for about a minute, followed by celery sticks, red bell pepper, smoked paprika, and Creole Cajun seasoning. Continue cooking for about 5-7 minutes until onions are soft.
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- Mix cornstarch with 2 Tbsp water. Put in a pot with other ingredients. Bring to a boil and let it simmer until everything is heated through. Adjust seasonings to your liking.
- Put part (or all) of the ingredients in a blender and blend until smooth. You can also use an immersion blender. Return back to the pot. Stir to combine.
- Pour soup into serving bowls, garnish with hard boiled egg slices, chopped jalapenos, paprika and chives (optional).
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