Cajun Corn Soup. Bring mixture to a boil, reduce heat and simmer, uncovered, for 45 minutes. Add the salt, pepper, basil, parsley and cajun seasoning;
Cajun corn soup (maque choux) maque choux is a traditional cajun dish that gets its origins from native americans! Then reduce heat to medium. Add vegetable stock, potatoes, corn, lentils cajun seasoning, thyme and salt.
Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices. Stir in the green bell pepper, tomatoes, and corn. Add to the simmering soup.
Butter 1 medium onion chopped 1/4 cup flour 1 tbl. Cajun corn soup recipe mix the broth and water in a pot, and bring to a boil. This soup is best made with fresh off the cob corn, but.
Add onion, bell pepper, celery, and garlic to the roux and cook for about 10 minutes or until onions. Pass the hot sauce at the table. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce.
Cook for about 30 minutes, or until potatoes are done. In a large kettle saute onion, green pepper and green onions in oil for 5 minutes. Add the onion and garlic and saute for 3 to 5 minutes.
Drain the bacon, leaving 1 t. Cajun corn soup (maque choux) maque choux is a traditional cajun dish that gets its origins from native americans! Remove 1/2 cup corn from saucepan with slotted spoon and set aside.
