Cajun Corn Soup
Hearty Cajun corn soup loaded with smoked sausage, cubed ham, tomatoes, and corn kernels in a roux-thickened broth with cayenne and hot sauce. Feeds a crowd and simmers for an hour.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minThis ain’t no dainty little cup of soup. This is a full-on Cajun pot of comfort.
A flour-and-oil roux gets built right in the Dutch oven, then loaded up with the holy trinity of onion, green pepper, and green onions. Stewed tomatoes, tomato paste, and fresh chopped tomatoes create a rich, tomatoey base.
Smoked sausage and cubed ham bring the smoky, salty backbone that every good Cajun soup needs. Corn kernels add sweetness that plays against the cayenne and hot sauce.
Let it simmer uncovered for a full hour and the whole kitchen smells like a Saturday in Lafayette.
Pro Tips
- Cook the flour in oil until bubbly before adding the liquids. This light roux thickens the soup and adds a toasty, nutty flavor.
- Use Cajun-style stewed tomatoes if you can find them. They come pre-seasoned with extra spice that saves you a step.
- This soup feeds 12 and freezes like a champ. Make the full batch even for a small family.
Ingredients
Directions
In a large kettle or Dutch oven, sauté onion, green pepper and green onions in oil until tender, about 5 minutes.
Add flour and cook until bubbly.
Add water, stewed tomatoes and chopped tomatoes and tomato paste; mix well.
Stir in the corn, ham, sausage, cayenne pepper, salt and hot pepper sauce.
Bring to a boil, stirring frequently.
Reduce heat; simmer, uncovered for 1 hour, stirring occasionally.
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