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Corn Soup Featured

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Serves: 6
Courtesy of: Marcelle Bienvenu
Note: If you have some of the boiled potatoes, corn-on-the-cob, onions and perhaps some of the smoked sausage left over from the crawfish boil, you might want to try your hand at this soup that is easy AND tasty! Serve it along with toasted French bread and you’ve got supper!

Ingredients:

3 tablespoons butter
1 tablespoon olive oil
2 cups corn, scraped from the cobs
2 to 3 boiled onions, skinned and coarsely chopped
2 to 3 boiled potatoes, skinned and coarsely chopped
1 cup chopped smoked sausage
2 cups canned crushed tomatoes with juice
8 cups chicken broth

Instructions:

Melt the butter in a large saucepan or Dutch oven over medium heat. Add the corn, onions and potatoes. Cook, stirring, until lightly golden, about 8 minutes. Add the sausage, tomatoes and broth. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 30 to 40 minutes. Remember, because the vegetables absorbed the seasonings in the crawfish boiling pot, you may not have to add more seasoning. However, feel free to add salt and cayenne according to taste.

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