Autumn Sausage Corn Soup Recipe

Autumn Sausage Corn Soup Recipe photo by Taste of Home

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I cook this frequently throughout the year, but my family especially loves it on cold nights. Cayenne pepper, sausage and ham lend to tis fabulous Cajun flavor. —Belinda Desselle, Westlake, Louisiana

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Autumn Sausage Corn Soup Recipe

Prep: 45 min. Cook: 1 hour

Yield: 11 Servings

45 60 105

Ingredients

3/4 pound fully cooked smoked sausage, sliced
1/4 cup all-purpose flour
1/4 cup canola oil
1/2 cup chopped onion
1/2 cup chopped green pepper
3 green onions, chopped
3-1/2 cups water
1 package (16 ounces) frozen corn
1-1/2 cups cubed fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh tomatoes
1 can (6 ounces) tomato paste
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
Hot pepper sauce to taste

Directions

In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside.
In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; saute until tender.
Stir in the water, corn, ham, tomatoes, fresh tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce and sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 11 servings (about 2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 249 calories, 15 g fat (5 g saturated fat), 31 mg cholesterol, 657 mg sodium, 19 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Autumn Sausage Corn Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p134