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  • Cajun Potato & Corn Soup (with Andouille, chicken, and shrimp)

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    Cajun Potato & Corn Soup (with Andouille, chicken, and shrimp)
    Cook: 1 hours Servings: 6
    by Syi
    28 recipes
    >
    I made this in culinary school during "refrigerator madness day," in which we had to come up with a soup & garnishes using only the ingredients that still remained in our class fridge at the end of the week. We then dished it up buffet-style & invited other classes & chefs in for lunch. *This version has andouille, ham, shrimp and kale added with the potato and corn. VARIATIONS Substitute ground beef, ham, and/or fresh cod fish loins & scallops. I like to substitute red hot links for the andouille sometimes as well.

    Ingredients

    • 4 slices thick cut bacon, diced
    • 1/2 yellow or white onion, chopped
    • 4 clove garlic, minced
    • 4 c. water
    • 1 (6 oz.) can tomato paste
    • 1 T. salt
    • 1 T. granulated sugar
    • 1 tsp. fresh ground black pepper
    • 1/4 tsp. ground cayenne pepper
    • 1 medium green bell pepper, chopped
    • 1 medium red bell pepper, chopped
    • 2 c. fresh corn kernels -or- 1 (12 oz.) bag frozen sweet corn
    • 3 c. potatoes, peeled, medium diced & parboiled
    • 7 oz. grilled Andouille sausage or hot links of choice, diced (about 2 links)
    • 2 grilled boneless skinless chicken breasts, diced
    • 1/2 lb. shrimp, peeled, deveined, grilled (cut in 1/2)
    • 2 bunches fresh kale, roughly chopped

    Directions

    1. In a large skillet, over medium-low heat, render the bacon. Drain the bacon, leaving 1 T. of fat in the skillet. Add the onion and garlic and sauté for 3 to 5 minutes.
    2. In a large Dutch oven or saucepan, combine the water, tomato paste, salt, sugar, black pepper, cayenne pepper, both bell peppers, onion, garlic, bacon and corn*; bring to a boil over medium-high heat. Reduce the heat to medium-low and allow it to simmer for 40 minutes.
    3. * If using frozen corn, do not add it at this time. Add it with the potatoes.
    4. Add the potatoes, kale, Andouille, and chicken to the soup; simmer for 10 minutes. Add the shrimp; simmer for 5 minutes more.

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