Cajun Corn soup is a thick comforting soup full of smoky sausage and sweet corn. It is packed with flavor and is the ultimate comfort food to keep you warm. I will be honest with you , I didn’t grew up eating this type of soup. When It is cold out my go to is Chicken and Sausage gumbo . I worked with a girl for many years that would always talk about her grandmother’s corn soup . She finally brought some to me and I was in love. We lost touch once she left for another job and I never got the recipe, so I have tried to recreate it . One thing she told me was her grandmother would usually use what ever meat she had on hand like pork , beef stew meat or even leftover ham. The main thing about this soup is simmering it to let all of the flavors mingle. Another go to soup when it is cold outside is my Yummy Corn and Shrimp soup.
This may seem like a lot of ingredients and steps but believe me it is well worth it in the end. Most old fashioned recipes like this do take a little time and effort, but in the end it taste like pure love.
What you will need to make Cajun Corn Soup:
- A Good soup pot click Here for my favorite
- A good knife to cut veggies .. Click Here for what I use
- Cutting Board
- Wooden Spatula.. Any spatula will do but this is my preference.
- Tony Chachere’s is my seasoning of choice but use your favorite or what you have available
- A good smoked sausage or if you have andouille available that is a good choice
This soup is very versatile and it can be tailored to what you like or even what you may have on hand. I like to always put sausage but Tasso could easily replace it , it will give that smoky flavor as well. Any meat can be added to this just brown the meat at the beginning . The only meat I would not brown is the shrimp . If you add shrimp add them at the end to make sure you don’t over cook them . Below is some suggestions of what meats can be added.
What other meats can be added to this soup:
Let’s make some soup!!
Start by dicing the onions, bell pepper and onion. Then slice your sausage in pieces.
In a large soup pot brown sausage. Once good and brown remove and set aside.
Once the veggies are soft add the stick of butter and allow it to melt.
Once the butter is melted sprinkle in the flour and stir until the flour is absorbed . Cook for about 3-4 minutes , stirring with a spatula .
Slowly add chicken broth stirring while you add it, the add the water.
Add the diced tomatoes , rotel tomatoes , tomato paste, garlic powder, onion powder , and your choice of Cajun or creole seasoning . Bring to a boil and make sure the tomato paste has dissolved .
We love ours served with Saltine crackers.
Enjoy this wonderful soup !
Other Recipes you may Enjoy:
** This post contains affiliate links which means I may make a small profit from products at no cost to you . Click HERE for full disclaimer
Cajun Corn Soup
- 2 Pounds Smoked Sausage Sliced
- 1 Large Onion diced
- 1 Bell Pepper -I prefer red diced
- 3 stalks celery diced
- 2 Teaspoons Minced Garlic
- 1 stick butter
- 1/3 cup all Purpose Flour
- 32 oz Chicken Broth
- 3 cups water
- 1 can Rotel Tomato original
- 1 can Diced Tomatoes 14.5 oz
- 1 can Tomato Paste 6oz
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Tony's Chachere's Or cajun/creole seasoning of choice
- 12 oz Frozen Corn
- 1 Can Cream Style corn
- Salt and pepper to taste See Notes
- In a large soup pot brown sausage. Once good and brown remove and set aside.
- In the same pot use the drippings from the sausage and add the onions , bell pepper , celery and garlic. Stirring every so often cook until the veggies are soft . If you don't have enough drippings from the sausage you can add a little water during the cooking process.
- Once the veggies are soft add the stick of butter and allow it to melt.
- Once the butter is melted sprinkle in the flour and stir until the flour is absorbed . Cook for about 3-4 minutes , stirring with a spatula .
- Slowly add chicken broth stirring while you add it, the add the water.
- Add the browned sausage, diced tomatoes , rotel tomatoes , tomato paste, garlic powder, onion powder , and your choice of Cajun or creole seasoning . Bring to a boil and make sure the tomato paste has dissolved .
- Turn down to a simmer then place the lid on top and simmer for about 45 minutes.
- After 45 Minutes add the frozen corn and cream style corn. Put the lid back on for about 15 minutes.
- Check to see if you need salt or pepper