Cajun Corn Soup Recipe
Cajun Corn Soup Recipe photo by Taste of Home
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Cajun Corn Soup Recipe

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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. —Sue Fontenot, Kinder, Louisiana
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TOTAL TIME: Prep: 20 min. Cook: 1 hour 20 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour 20 min.
MAKES: 12-14 servings


  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 6 green onions, sliced
  • 1/2 cup canola oil
  • 1/2 cup all-purpose flour
  • 3 cups water
  • 2 packages (16 ounces each) frozen corn
  • 1-1/2 pounds smoked sausage, cut into 1/4-inch pieces
  • 3 cups cubed fully cooked ham
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 cups chopped peeled tomatoes
  • 1 can (6 ounces) tomato paste
  • 1/8 teaspoon cayenne pepper or to taste
  • Salt to taste
  • Hot pepper sauce to taste

Nutritional Facts

1 cup: 396 calories, 24g fat (7g saturated fat), 48mg cholesterol, 1011mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 18g protein.


  1. In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce.
  2. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Yield: 12-14 servings.
Originally published as Cajun Corn Soup in Taste of Home August/September 1993, p35

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susanshaw User ID: 171418 641
Reviewed Feb. 9, 2011

"It seemed like it needed much more water, particularly to get 12-14 servings. I used about 5 cups."

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