My friend Kelli shared her Cajun Corn Soup recipe with me and I finally made it this weekend for the LSU game. It made a big pot and was perfect for a crowd. The best part? Super easy to make! It’s so delicious!
Cajun Corn Soup
1 stick butter
1 onion, chopped
8 oz. tasso
16 oz. chopped ham (I bought diced ham and then chopped it up a little more)
4 cans cream style corn
2 cans white or yellow corn, drained
2 medium bags frozen corn
1 medium bag frozen vegetables (the bag with corn, peas, carrots, green beans)
6 cups chicken broth
1 cup tomato sauce
2 tsp sugar
salt, pepper to taste
1 can Rotel, drained
Melt butter and sauté the onions.
Add chopped Tasso and ham.
Add all other ingredients.
Boil on medium heat for 2 minutes.
Cook at a low simmer for 1 hour uncovered.
***NOTE***
This recipe is very versatile. Kelli uses 2 packs of tasso but I only used one. I also added a link of smoked sausage because I had some in the fridge.
You’ll need a nice big pot for this recipe. I cooked it in my oval 15” Magnalite roaster.
