CAJUN CORN CHOWDER RECIPES

Name: Cajun Corn Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 14 servings.
Cuisine: North America, Cajun
Ingredients: 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

CAJUN CORN SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cajun Corn Soup Recipe: How to Make It - Taste of Home 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

Total Time 01 hours 40 minutes

Prep Time 20 minutes

Cook Time 01 hours 20 minutes

Yield 14 servings.

Number Of Ingredients 15

Ingredients

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, FatContent 24g fat (7g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 1011mg sodium, CarbohydrateContent 30g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 18g protein.

CORN AND CRAWFISH CHOWDER SOUP | REALCAJUNRECIPES.COM: L…

Corn and Crawfish Chowder Soup | RealCajunRecipes.com: l… image

Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Most everyone use the term Bisque and Chowder interchangeably. However bisque is smooth, chowder is thick and chunky. Traditionally it's pieces of vegetables and seafood. It also usually includes milk, half-half or cream, and gets some of its thickness from hearty vegetables, like potatoes.

Provided by Racheal LeMaire Tupper

Total Time 00:01:05

Prep Time 00:00:25

Cook Time 00:00:40

Yield 1

Number Of Ingredients 16

Ingredients

1 stick - 8 tbsp - butter or margarine
2 tbsp flour
1 onion, chopped
1 to 2 lbs peeled crawfish tails
1 quart milk or cream
2 cans cream corn
1 (15 oz) can whole kernel corn
1 (10 oz) can cream of potato soup
1 small bell pepper, chopped fine
1 stalk celery, chopped fine
2 cloves of garlic, chopped fine
1/2 cup chopped parsley
1/2 cup green onion
2 tsp Cajun seasoning
Pepper to taste
4 medium red potatoes parboiled (optional)

Steps:

In a medium saucepan over low heat blend together the margarine and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender approximately 15 minutes.
Add corn, milk, and potato soup and blend well. Add potatoes if using and add seasoning and pepper to taste. Cook for 30 minutes over medium to low heat, stirring to prevent scorching.
Add the crawfish, parsley and green onions and cook for 10 minutes more. Garnish with parsley and smoked paprika -serve and enjoy!
Shrimp and crab meat maybe added or substituted.

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In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.

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CAJUN CORN SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
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Category Dinner, Lunch
Cuisine North America, Cajun
Calories 396 calories per serving

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.

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Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Most everyone use the term Bisque and Chowder interchangeably. However bisque is smooth, chowder is thick and chunky. Traditionally it's pieces of vegetables and seafood. It also usually includes milk, half-half or cream, and gets some of its thickness from hearty vegetables, like potatoes.
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