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    You are in: Home / Recipes / Cajun Corn Soup Recipe
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    Cajun Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kay-t's Note:

    I haven't tried this yet, but the recipe looks great - I'm putting it here on recipezaar for safekeeping. This recipe was passed to me in very loose form, ingredient measurements can be varied to taste.

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    Units: US | Metric


    1. 1
      Make a roux in a large soup pot. First make a roux in a large soup pot. The easiest way is to warm the oil first over a medium-low flame, then slowly stir in the flour. (I usually cover about 1/2-2/3 of the bottom of the pan with oil.) As the oil heats and expands, it's easier incorporate the flour into the roux. Cook over a medium-low flame, stirring often, until the roux is a dark caramel color. (Think the color of say, a Caramello.) The consistency should be fairly smooth, although don't worry if the roux gets a little thick.
    2. 2
      When the roux is brown, add the Holy Trinity (bell pepper, onion, celery). Cook until onions are transparent.
    3. 3
      Add the frozen corn, Ro-Tel tomatoes, and seasoning to taste. (At this point, don't over-season; you can always add more). Saute the veggies until the mixture softens.
    4. 4
      Add the canned corn, green beans, potatoes, veggie stock, Worcestershire sauce, and season to taste.
    5. 5
      Let the soup simmer for at least 20 minutes on low heat.

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    Nutritional Facts for Cajun Corn Soup

    Serving Size: 1 (325 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 220.9
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 385.1 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 5.6 g
    Sugars 5.0 g
    Protein 5.7 g

    The following items or measurements are not included:

    vegetable stock

    Mexican tomatoes

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