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I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare.
Originally published as Cajun Corn Soup in Taste of Home August/September 1993, p35
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Reviewed on Feb. 09, 2011 by susanshaw
It seemed like it needed much more water, particularly to get 12-14 servings. I used about 5 cups.
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