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Corn & Andouille Soup

Corn & Andouille Soup

Chef Paul Prudhomme’s Louisiana Tastes is a gold mine of recipes. This one in particular is easy and sooo flavorful! Fresh corn is essential!! Don’t use frozen or canned

Most of his recipes have their own seasoning mix. It gives the recipes a special zest and flavor I don’t find anywhere!

The soup takes an hour and a half or so to prepare. I use the Better than Bouillon Organic Roasted Chicken Base to make the stock

Fresh andouille is also a good thing. I order it from Jacob’s World Famous Andouille and Sausage. The link is here

http://www.cajunsausage.com/

A substitute for andouille is your favorite smoked pork sausage.

This makes 10 or so servings that are about 2 cups in size. It’s hearty and full of flavor but not heavy and fatty. There is no roux or added fat in preparing this soup. The only fat is from the andouille which is lean. We love it!!

Ingredients

Seasoning Mix

  • 1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar
  • 2 1/4 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons dried basil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper

Other Ingredients

  • 3 cups chopped onion, in all
  • 3 cups seeded and chopped green peppers, in all
  • 1 pound andouille, quartered lengthwise, then cut in 1/2 inch pieces
  • 7 cups chicken stock, in all
  • 7 cups fresh corn kernels, 6 ears
  • 2 cups peeled and chopped fresh tomatoes
  • 1/3 cup all purpose flour
  • 1 tablespoon mixed fresh garlic

Directions

  1. In a small bowl combine seasoning mix
  2. Heat a heavy 4 quart pot over high heat until very hot, about 3-4 minutes
  3. Add 2 cups onions and 2 cups of the green peppers, the andouille, and 2 tablespoons of the seasoning mix
  4. Cook, stirring and scraping the bottom of the pot often for 20 minutes. If necessary add a little of the stock to prevent burning
  5. Turn heat to low and add the corn, tomatoes, flour, garlic, the remaining onion and green pepper, 4 cups of the stock and the remaining seasoning mix
  6. Cook and scrape the bottom of the pot often for 40 minutes
  7. Add the remaining stock, increase the heat to high and bring the soup to a boil.
  8. Reduce the heat to low and simmer 15 minutes. Remove from heat and serve immediately
  9. If you like, sprinkle some cayenne or paprika on the outer edge of each serving bowl for a fun visual touch as I did!

Voila!

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