• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Corn Soup Cajun-Style

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1 tablespoon quick-mixing flour 1/2 cup water 1 tablespoon margarine 3 cups
  • fresh corn, cut off the cob (or frozen) 1/2 cup finely chopped onions 2
  • medium tomatoes, peeled, seeded, and chopped (about 1 cup) 2 cups skim milk
  • 1 cup evaporated skim milk 1/4 teaspoon salt 1/4 teaspoon ground white
  • pepper 1/8 teaspoon ground red pepper 3 tablespoons finely chopped green
  • onions
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Corn Soup with Red Pepper Swirl
Categories: Soups, Vegetables
Yield: 4 Servings

1 tb Butter
2 Onions, chopped
1 Garlic clove, minced
3/4 ts Dried sage, crumbled
4 c Corn kernels
2 tb All-purpose flour
1 1/2 c Chicken stock
1 c Milk
1/2 ts Salt

1 Sweet red pepper, roasted,
-peeled and seeded
2 tb Milk
1 ts Jalapeno pepper, minced, or
- pinch cayenne
1/2 ts Salt
1/2 ts Pepper

Choose the freshest, darkest yellow corn to give this soup colour and
creamy texture. Bottled roasted red peppers also work well in the sauce.

In saucepan, melt butter over medium heat; cook onions, garlic and sage,
covered and stirring occasionally, for 3 minutes or until softened. Stir in
corn; cook, stirring, for 5 minutes. Remove 1 cup; set aside.

Stir in flour to coat vegetables; cook for 1 minute. Pour in stock and
bring to boil, stirring frequently; reduce heat to low and simmer for about
5 minutes or until thickened. In food processor or blender, pure soup, in
batches if necessary; returning to saucepan. Stir in reserved corn mixture,
milk and salt; heat through but do not boil.

Red Pepper Sauce: Meanwhile, in blender, pure red pepper, milk, jalapeno,
salt and pepper. Using spoon, attractively swirl about 2 tb into each

Roasted Peppers: To roast sweet red peppers, grill or broil over
medium-high heat, turning often, until peppers are puffed and charred all
over. Or roast in 375F 190C oven for 30 minutes or until browned. Let cool;
peel and seed.

Per Serving: about 265 calories, 10 g protein, 7 g fat, 48 g carbohydrate
Very high source fibre.

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